Duck breast on plancha vegetables “Asia”

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Duck breast on plancha vegetables “Asia”

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill, plancha


Ingredients

• 600 g duck breast fillet
• 200 g sugar snap peas
• 200 g carrots
• 200 g Bimi (cross between broccoli and Kai-lan)
• 200 g shiitake mushrooms
• 100 g soy sprouts
• 1 pack Clear
Spring Nori Chips
• Soy sauce
• Hoisin sauce
• roasted sesame oil
• Salt
• Pepper

For the duck sauce:
• 1 bunch of soup vegetables
• 2 onions

• 400 ml duck stock
• 1 glass of red wine
• 2 tbsp tomato paste
• Bay leaves
• Juniper berries
• Clarified butter
• Pepper
• Salt


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preparation

Cut diamond-shaped cuts into the skin side of the duck breast fillet with a sharp knife and season with salt.

Cut the carrots and shiitake mushrooms into thin strips, remove the stalk from the bimi and halve the stems lengthwise.

Recipe by Kalle Drews

“Meat is my vegetable” is not just a saying for Karl-Heinz Drews aka Kalle, but a real passion. As a trained chef and master butcher, he is passionate about the international BBQ scene, including with the “Barbecue Kings” on DMAX. internationally.

Recipe first published in FIRE&FOOD Magazine 04/2021


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