Duck in sweet and sour sauce

Duck in sweet and sour sauce


— 4 fillets of duck breasts
— 2 tbsp. Spoons of soy sauce
— 2 tbsp. Spoons of clear honey
— 1 tbsp. Spoon of fresh lime juice
— 1 tbsp. A spoonful of peanut butter
— 200 g of sugar peas
— 4 packs of 150 gr noodles


1. Instead of sugar peas, you can take 200 grams of broccoli, cut into pieces of 2-3 cm or 150 g of peas or frozen soybeans.

2. Prepare the duck. Heat the oven to 200 degrees. Chop the skin crosswise, not cutting through the meat. Preheat the fireproof cookware or pan with a thick bottom over medium heat and put the duck breasts skinned down.

3. Fry the duck. Mix the soy sauce, honey and lime juice, apply a piece of leather without skin to this mixture. Fry for 3-4 minutes until the skin is properly browned. Turn over and cook another minute. Transfer the breasts to a plate and drain the fat from the frying pan. Purely wipe the frying pan with a paper towel, put the breast upside down.

4. Fry the duck in the oven. Add two tablespoons of cold water to the remaining sauce and pour the breasts. Put the frying pan in the oven and cook for 10 minutes until the duck comes to full preparedness, and the sauce will not boil and thicken.

5. Quickly fry the sugar peas. While the duck is frying, fry the sugar peas on the butter, stirring all the time for 3-4 minutes, until it becomes almost soft. If during this time it is not yet ready, pour in 2 tablespoons of water, cover and cook for another 2 minutes.

6. Connect the ingredients. Pour the sauce from the duck into a pan with peas. Add the noodles and fry, stirring, for 5 minutes. Cut the duck breasts into thin slices, place into noodles and mix on high heat for a few more seconds. Immediately serve.

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