Five-spice duck with mushrooms, Asian vegetables and rice

Five-spice duck with mushrooms, Asian vegetables and rice

4.5 23 évaluations

Prép. 45min

Total 1h 5min

4 portions

Ingrédients

fresh ginger peeled, cut into thin slices (2-3 mm)
15 g
garlic cloves
2
fresh red chilli (optionnel) deseeded if preferred
½ - 1
duck breasts, skin on
700 g
700 g chicken breast fillets, skin on
Chinese five spice powder (see Tips), to taste
1 ½ - 2 tbsp
salt plus extra to taste
2 pinches
water
1200 g
Vegetable stock paste (refer to the recipe in Basic Cookbook)
2 tsp
soy sauce
80 g
long-grain white rice
200 g
pak choi cut into pieces
200 g
200 g Chinese cabbage (wombok), cut into pieces
broccoli florets, cut into pieces (2 cm)
100 g
fresh mushrooms
250 g
toasted sesame oil (10 g)
2 tsp
honey (approx. 80 g)
2 ½ - 3 tbsp

Niveau

difficile

Infos nut. par 1 portion

Protides 42 g

Calories 2512 kJ / 600 kcal

Lipides 20 g

Fibre 6.5 g

Glucides 60 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Fabulous Flavour on Every Level 72 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Pork fillet with mustard

35min

Pork in creamy Marsala wine sauce

25min

Malay-style coconut chicken

25h 40min

Buffalo chicken wings

45min

Barbecued beef with ssamjang sauce

2h 25min

Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

1h 15min

Coq au vin blanc with polenta madeleines

1h 45min

Five spice duck with mushrooms and Asian greens

45min

Pork tenderloin with sauerkraut and potato purée

1h 10min

Salmon with mango sauce, snow peas and carrots

1h

Pork ribs with black bean sauce

2h

Slow roasted lamb shoulder and fennel with agrodolce dressing

5h 15min