Ginger duck with pak choi
Ginger duck with pak choi
INDIA
Cooked in just 20 minutes thanks to the preparation tips. Duck good – all good. Even better with ginger and crunchy pak choi.
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
Additional ingredients
- 2 duck fillets
- 300 g pak choi
- 50ml teriyaki sauce
- 1-2 tsp ginger
- Salt
- pepper
preparation
- Wash the duck breast, pat dry and score the skin a few times across the grain. Mix the teriyaki sauce and ginger in a soup bowl and use it to marinate the skin side of the duck breast.
- Heat a pan with Erdnussöl and sear the duck breasts on the skin side, then turn and sear well. Reduce the heat slightly and fry for 7-10 minutes, turning several times.
- Wash the Pak Choi, shake dry, put in the pan and fry briefly.
- Add the rest of the marinade and season with Salt and pepper. Cut the duck breast diagonally into strips and serve with the pak choi.
Tip:
Serve with basmati rice.
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Honey Duck with Vegetables
Honey Duck with Vegetables
CHINA
Deliciously seasoned by hard-working bees.
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 jar Bambussprossen
- 2-3 tbsp Sojasauce
- 2 tbsp Erdnussöl
Additional ingredients
- 1 tablespoon honey with 1 tablespoon hot water
- 1 clove of garlic
- 1 duck breast (approx. 400g)
- 100 grams of mushrooms
- 200 grams of broccoli
preparation
- For the marinade, peel and finely chop the garlic and mix with honey and hot water. Brush the duck breast with it and leave it in the fridge overnight. Dilute the remaining marinade with 150ml water for later use.
- Heat Erdnussöl in a pan, sear the duck breast on the main side. Preheat the oven to 200 degrees and cook the duck breast in a casserole dish for 20 minutes. Douse several times with the remaining honey jam. Finally, switch on the grill setting for another 10 minutes so that the skin becomes nice and crispy.
- In the meantime, clean the mushrooms, remove the stalks and cut into fine strips. Break the broccoli into small florets. Fry the vegetables with the Bambussprossen in the leftover pan for 7 minutes and season with Sojasauce .
- Cut the duck breast into slices. Arrange the vegetables on a warm plate and place the duck breast on top. Pour over the pan juices and serve with rice.
Tip:
If you want it to be quick, briefly heat up the Shan’shi Asiatisches Wokgemüse and season with Sojasauce .
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Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Sojasauce
- 2 tbsp Chilisauce süß
- 1 jar Bambussprossen
Additional ingredients
- 1 duck breast (approx. 400g)
- 2 bags of ready-made basmati rice
- 1 green pepper
- 1 red onion
- 1 clove of garlic
preparation
- Cut peppers into small pieces. Halve the onion and cut into strips. Peel garlic and chop finely. Drain Bambussprossen in a colander and rinse well.
- Wash duck breast, dab and cut the skin side crosswise, then salt.
- Heat the wok or pan, sear the skin side of the duck breast without adding any more oil. Flip and cook on the other side for about 3 minutes more.
- Preheat the oven to 100 degrees. Cook the duck breast in the oven for 12-15 minutes.
- In the meantime, fry the onion, bell pepper, garlic and Bambussprossen in the leftovers in the wok for 7 minutes until crisp. Add the finished rice and season with chili sauce and Sojasauce . Mix well and fry some more.
- Remove the duck breast from the oven and brush the skin side with 1 tbsp sweet chili sauce.
- Slice the duck breast and arrange on a plate. Serve with rice.
Tip:
Serve with Chilisauce scharf as a dip.
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Thai curry duck
Thai curry with duck
A classic of Thai cuisine
Ingredients for 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Shan’Shi Wok-Öl
- 2 tbsp Shan’Shi Curry Paste red oder Curry Paste yellow
- 200g Shan‘Shi Coconut milk
- 1 tbsp Shan’Shi Soy Sauce
Additional ingredients
- 250g duck breast
- 10 tomatoes
- 100 grams of pineapple
- 2 tsp brown sugar
- 1/2 tsp salt
- Fresh Chili and Basil to garnish
Curry is a staple of Thai cuisine with so many traditional recipes changing from region to region. There are 3 main types of curry paste sold everywhere in Thailand: red, yellow and green differing in color and spiciness depending on the chilies used in the preparation. They can all be used in this duck recipe which combines the spices of curry, the sourness of pineapple and cherry tomatoes together with the sweet creaminess of coconut milk.
Preparation
Heat up a frying pan on a medium heat and place the duck breasts skin down, cook for approximately 5/7 minutes until it releases the fat.
When its skin gets crispy and golden brown, turn on the other side.
When both sides are cooked and medium rare on the inside, remove from the pan, place on a chopping board, slice and leave it to rest.
Heat up the wok oil in another pan, add the curry paste and cook for a couple of minutes to release the flavors. Add the coconut milk and simmer for 5 minutes then add duck slices, sugar, salt, diced pineapple and the whole cherry tomatoes.
Cook for another 7/8 minutes and then serve garnishing with fresh basil leaves and fresh chili.
Tip:
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