Easy

Prawn chips

Cinnamon (powder)

Vinegar

tablespoon

White sugar

Water

Shiitake Mushroom

Clove

unit

Honey

Sunflower oil

Sake

Garlic

Chinese cabbage

Duck

Spicy glazed duck breast

The day before your meal, prepare the pickled mushrooms. Put the water, vinegar and sugar in a saucepan and bring to the boil.

Place the shiitake mushrooms and 2 cloves in an airtight jar, then pour in the sugar water, leave to cool and place in the fridge.

Heat the honey, remaining cloves and cinnamon over a very low heat for at least an hour. Then cover and leave as is overnight.

The next day, remove the cloves from the honey and grid the skin of the duck breast. Cook the duck breast skin-side down for at least 10 minutes.

Meanwhile, cut the cabbage into 4 pieces, remove the fat from the duck breast and sear the meat on the flesh side for 5 minutes.

In another frying pan, add a little oil and sauté the cabbage and whole garlic cloves with salt and pepper. Once browned, pour in the sake and add the mushrooms without overheating them.

Thinly slice the duck breast and place the cabbage leaves on the plates, with the pieces of meat on top.

Drizzle the meat juices onto the plate, followed by the honey and mushrooms. Finally, add a shrimp chip.

Easy

95 min

Chinese

Spicy

Meat

Main course

Red meat

Servings

4

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

2 min.

Step #3

60 min.

Step #4

10 min.

Step #5

5 min.

Step #6

5 min.

Step #7

5 min.

Step #8

3 min.

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