Duck breast skewers with Asian marinade
Difficulty: Easy
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 656 / Protein 24g / Carbohydr. 19g / Fat 53g
Ingredients (2 servings)
| 10 g | ginger |
| 200 g | duck breast |
| 20 g | sesame seeds |
| 30 ml | soy sauce |
| 2 tbsp | honey (divided) |
| 6 tbsp | olive oil |
| 2 tbsp | rice wine vinegar |
| 400 g | baby leaf lettuce |
| salt | |
| pepper |
Utensils
10 skewers, large frying pan, preserving jar (optional), 2 small bowls, fine grater, small frying pan, cooking spoon, cutting board, knife
Wine Tip
Muscat Blanc à Petits Grains, Palatinate, 2012
The aromatic nose of fine blossoms and nutmeg harmonizes very well with the Asian marinade. Its full-bodied nature perfectly accompanies the flavorful duck meat.
Step 1
Finely grate the ginger. Remove the skin from the duck breast and slice into strips, approx 1 cm wide.
fine grater, cutting board, knife
10 g ginger / 200 g duck breast
Step 2
Roast the sesame seeds in a pan until golden brown.
small frying pan, cooking spoon
20 g sesame seeds
Step 3
For the marinade, mix together the roasted sesame seeds, soy sauce, half of the grated ginger, honey, salt, and pepper. Leave the duck breast in the marinade for approx 5 – 10 min.
small bowl
30 ml soy sauce / 1 tbsp honey / salt / pepper
Step 4
Meanwhile, for the vinaigrette, mix olive oil, rice wine vinegar, the rest of the ginger and honey, and salt and pepper.
preserving jar (optional), small bowl
6 tbsp olive oil / 2 tbsp rice wine vinegar / 1 tbsp honey / salt / pepper
Step 5
Skewer the duck breast and sear on each side for approx 2 min. Transfer to a warm plate.
large frying pan, 10 wooden skewers
Step 6
Drizzle the lettuce with the dressing before serving. Place the skewers on top.
400 g baby leaf lettuce
