Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Marinade
Carrot and ginger puree
Duck breasts
Chinese cabbage
How it's done
Marinade
Score the fatty side of the duck breast with a crisscross pattern. Combine the oil, maple syrup and five-spice powder, coat the flesh side of the duck breast with the marinade, cover and marinate in the fridge for approx. 30 mins.
Carrot and ginger puree
Heat the oil in a pan. Add the carrots, ginger and star anise, briefly sauté. Pour in the coconut milk and bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. until soft. Drain the carrots, retaining the coconut milk. Remove the star anise, puree the carrots with 50 ml of the reserved coconut milk, season with salt, keep warm.
Duck breasts
Salt the duck breasts, place fatty side down in a cold frying pan. Heat the frying pan, fry the duck breasts for approx. 7 mins. until the fatty layer is crispy. Turn the duck breasts and finish cooking for approx. 3 mins, remove, cover and keep warm.
Chinese cabbage
Place the shallots in the same frying pan, sauté for approx. 2 mins. Add the Chinese cabbage and cook for approx. 5 mins. Pour in the remainder of the reserved coconut milk, mix, heat gently, season. Carve the duck breasts, serve with the carrot and ginger puree and the Chinese cabbage.
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