Composition / ingredients
Cooking method
1. Peel and grate ginger, combine with orange zest and part of soy sauce, honey. Add sesame oil, ground black pepper.
2. In the prepared marinade, marinate the duck breast for 1.5-2 hours.
3. Marinate finely chopped red onion in table vinegar.
4. For the sauce, take 45 ml of soy sauce, add chopped bell pepper, cilantro, chopped garlic. Combine with tkemali, olive oil, sesame oil, lemon juice, balsamic vinegar. Add the prepared red onion and let stand for 50-60 minutes.
5. Fry the duck breast on a grill.
6. Wash and dry the arugula and watercress. Season with soy sauce (20 ml).
7. Cut the finished breast into portions. Put it on a plate, add a mix of salad leaves, pour 5 ml of soy sauce. Sprinkle pomegranate seeds, pumpkin seeds and pine nuts on top.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Garnet - 52 kcal/100g
- Sweet pepper - 27 kcal/100g
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Beech nuts - 568 kcal/100g
- Pinya - 635 kcal/100g
- Pine nuts - 620 kcal/100g
- Lemon juice - 16 kcal/100g
- Orange peel - 97 kcal/100g
- Olive oil - 913 kcal/100g
- Coriander greens - 25 kcal/100g
- Table vinegar - 11 kcal/100g
- Arugula - 25 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Dried pumpkin and squash seeds kernels - 553 kcal/100g
- Pumpkin seeds - 556 kcal/100g
- Watercress - 32 kcal/100g
- Tkemali - 418 kcal/100g
- Sesame oil - 899 kcal/100g
- Duck breast - 241 kcal/100g
