Duck Breast with Pearl Onions and Chocolate Duck Stock
Main course
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Cook Time
1 h 15 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This Thermomix® recipe for duck breast with pearl onions and chocolate duck stock is a hearty main course with an Asian touch. Preparation with pearl onions, ginger, garlic, chili and soy sauce takes about 75 minutes and yields 4 servings. Ideal for festive occasions, Christmas or a winter menu. Suitable for lovers of hearty cuisine.
Ingredients (17 ingredients)
-
200 g Pearl onions
-
2 EL Oil
-
50 g fresh ginger
-
1 Zehe(n) Garlic
-
1 Stück red Chili
-
2 EL Soy sauce
-
2 EL Lime juice
-
2 EL Honey
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3 EL Native olive oil
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2 Stück Duck breast fillets
-
nach Geschmack Salt
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nach Geschmack Pepper
-
400 g Ribbon noodles
-
3 Zweig(e) Coriander
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400 ml Duck stock
-
15 g Cornstarch
-
60 g Christmas chocolate
Preparation (13 steps)
Prepare pearl onions
Peel 200 g pearl onions. Prepare oil for sautéing.
Prepare ginger, garlic and chili
Peel 50 g fresh ginger and 1 clove of garlic. Wash and clean 1 red chili.
Chop ginger and garlic
Put ginger and garlic in the mixing bowl and chop for 5 sec./speed 7. Use the spatula to push down.
Add chili and mix
Cut the prepared chili into rings and add to the mixing bowl together with 2 tbsp soy sauce, 2 tbsp lime juice and 2 tbsp honey. Mix everything for 10 sec./speed 3.
Refine marinade with olive oil
Add 3 tbsp native olive oil to the mixing bowl and mix for another 5 sec./speed 3. Transfer the marinade.
Prepare duck breast
Wash 2 duck breast fillets (à 300-400 g), pat dry and score the skin in a diamond pattern. Season with salt and pepper.
Cook ribbon noodles
Cook 400 g ribbon noodles in boiling salted water according to the package instructions. In the meantime, continue with the next steps.
Prepare coriander
Wash 3 sprigs of coriander, shake dry, pluck the leaves and cut into fine strips.
Prepare duck stock
Have 400 ml duck stock ready. Stir 15 g cornstarch with a little water until smooth.
Chop chocolate
Roughly chop 60 g Christmas chocolate and set aside.
Heat duck stock
Put the roasting juices (from the pan in which the duck breast was seared) into the mixing bowl and heat for 5 min./100°C/speed 1.
Add duck stock and starch
Add 400 ml duck stock and the stirred cornstarch to the mixing bowl and simmer for 5 min./100°C/speed 2.
Melt chocolate
Add the chopped chocolate to the mixing bowl and melt for 2 min./50°C/speed 2. Then season the sauce with salt and pepper.
Finished cooking? Great! 🎉
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Allergens
- Gluten-containing cereals
- Soybeans
- Milk
- Celery
- Mustard
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