Bosch 8 Series Recipes page 107

Oriental-style duck breast
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Ingredients | For 4 servings
Universal pan with wire rack
Duck:
2 duck breast fillets, 300 g each
Salt
Pepper, freshly ground
Vegetables:
300 g carrots
1 bunch spring onions
1 tbsp cooking oil
150 ml chicken stock
5 tbsp soy sauce
2 tbsp sherry
1 walnut-sized piece of fresh ginger
100 g bamboo shoots
150 g mung bean sprouts
2 tsp maple syrup
Chilli powder
In addition:
¼ bunch fresh coriander
2 tbsp cashews, roasted
Per serving
524 kcal, 14 g carbs, 36 g fat, 36 g protein,
1,1 BU
Preparation
1 | Rinse the duck breast fillets briefly under cold
water and pat dry with kitchen towel. Score the
fat with a criss-cross pattern using a sharp knife.
Rub with salt and pepper. Place the fillets onto
the wire rack with the skin facing up and roast as
indicated.
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2 | Peel the carrots and cut into slices diagonally.
Trim and wash the spring onions, then cut them
into quarters.
3 | Add the oil to a frying pan. Fry the carrots and
spring onions in the oil. Pour in the chicken stock,
soy sauce and sherry. Press the peeled ginger
through a garlic press and add to the mixture.
Reduce, uncovered, for about 5 minutes.
4 | Stir in the bean sprouts. Season to taste with
maple syrup, salt, pepper and chilli powder.
5 | Cut the duck breast fillets into thin strips and
arrange on top of the vegetables. Wash the
coriander and pick off the leaves. Garnish the
fillets with coriander leaves and cashews.
[ I n d e x : ]
Setting procedure:
With meat thermometer
Universal pan with wire rack, level 2
Circulated air grilling
230 °C
Core temperature 55 °C
Alternative setting:
Circulated air grilling
Universal pan with wire rack, level 2
230 °C
Grilling time: 25-30 minutes
Tip:
Dripping fat can cause smoke. To prevent this,
pour 125 ml water into the universal pan.
Poultry and meat | 105