Soy-braised Duck With Aromatic Fruit Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | Chinese | 2 | Servings | |
INGREDIENTS
| 2 | 150 g boneless, skinless | |
| duck | ||
| breasts | ||
| 1 | 5 cm length root ginger | |
| 1 | Star anise | |
| 3 | T | Dry sherry |
| 3 | T | Soy sauce |
| 1 | T | Sunflower oil |
| 1 | Shallot, finely chopped | |
| 2 | Garlic cloves, chopped | |
| 100 | g | Shittake mushrooms |
| 8 | Canned waterchestnuts | |
| 3 | Chinese leaves | |
| 2 | Salad onions | |
| 1 | Red chilli | |
| 1 | t | Sesame oil |
| 1 | Orange | |
| 3 | T | Dry sherry |
| 2 | T | Light muscovado sugar |
| 1 | Spri fresh rosemary | |
| 300 | g | Mixed soft fruit, such as |
| strawberries | ||
| raspberries | ||
| blueberries halved | ||
| if large |
INSTRUCTIONS
Peel the ginger and cut lengthways into matchsticks. Place in a saute pan with the star anise, sherry, soy sauce and 3 tbsp water. Add the duck, cover tightly and simmer for 15 minutes until the duck is tender. 2 For the Fruit Salad: Grate the orange rind into a small saucepan and squeeze in the juice. Add the sherry, sugar and rosemary and bring to the boil, stirring until the sugar dissolves. Pour over the fruit and set aside. 3 Heat the sunflower oil in a large frying pan. Finely chop the shallot and garlic. Cook the shallot and garlic for 2-3 minutes until beginning to soften. Thinly slice the mushrooms and cook with the shallot for another 3-4 minutes until well softened. 4 Place the Chinese leaves on top of each other and cut widthways into 1cm/ 1/2" wide strips. Thinly slice the waterchestnuts. 5 Remove the duck from the pan and set aside to rest. Add the cabbage, water- chestnuts and mushroom mixture to the duck pan, cover and cook for 1-2 minutes until the cabbage wilts. Season to taste. 6 Thinly slice the salad onions and chilli. Diagonally carve the duck into thick slices. Spoon the vegetable mixture onto serving plates and arrange the duck on top. 7 Spoon over some of the soy cooking liquor and drizzle over a little sesame oil. Scatter with salad onions and chilli. Spoon the fruit salad and juices into serving bowls and serve with the duck. Converted by MC_Buster. Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 894
Calories From Fat: 155
Total Fat: 17.5g
Cholesterol: 146.2mg
Sodium: 965.6mg
Potassium: 2313.2mg
Carbohydrates: 115g
Fiber: 15.7g
Sugar: 46.7g
Protein: 66.1g