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A delicious sweet and savory recipe that comes straight from Asia. Ideal to spice up (very slightly) your meals with your family.
- For 6 persons
- 3 duck breasts
- 2 tbsp. honey
- 10 cl Suzi Wan soy sauce
- 250 g raspberries
- 12 turnips
- 50 g of butter
- 25 g caster sugar
- 12 noodle noodles Suzi Wan®
- 1 C. tablespoon of sunflower oil
- salt pepper
Cut the fat of the duck breasts. Heat a frying pan. Place the duck breasts in the skillet, skin side underneath. Turn the heat to a minimum and cook for 20 minutes, removing the melted fat as you go.
Meanwhile, peel and cut the turnips in four. Put them in a sauté pan. Cover them with water "flush". Add the butter and sugar. Bring to a boil, turn down the heat and cook until there is no more liquid in the pan. Continue cooking for 5 minutes over high heat stirring to caramelize turnips. Book them warm.
Bring a pot of water to a boil. Dip noodles in the nest and remove the pan from the heat. Cover and leave for 5 minutes.
When the cooking time of the breasts has come to an end, turn them over, add the honey and continue cooking for 3 minutes. Remove the duck breasts from the pan and reserve them under a sheet of aluminum foil. Pour the soy sauce into the pan. Bring to a boil and reduce by half. Add raspberries and immediately remove from heat.
Heat the oil in a pan and fry the noodles for 2 minutes.
Cut the duck breasts into slices and spread over the plates. Add turnips and noodles. Sprinkle the breasts with a soy sauce reduction and add the raspberries. Serve.
Photo: Suzi Wan