Preparation: 25 min.
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Ingredients for
About this recipe
With this dish, I always make my husband happy.
Ingredients for
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light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
light soy sauce
0.5 duck breast
1 duck breast
1.5 duck breast
2 duck breast
2.5 duck breast
3 duck breast
3.5 duck breast
4 duck breast
4.5 duck breast
5 duck breast
250 g pak choi
500 g pak choi
750 g pak choi
1 kg pak choi
1.25 kg of pak choi
1.5 kg of pak choi
1.75 kg of pak choi
2 kg of pak choi
2.25 kg of pak choi
2.5 kg of pak choi
25 g pine nuts
50 g pine nuts
75 g pine nuts
100 g pine nuts
125 g pine nuts
150 g pine nuts
175 g pine nuts
200 g pine nuts
225 g pine nuts
250 g pine nuts
50 g cranberries, dried
100 g cranberries, dried
150 g cranberries, dried
200 g cranberries, dried
250 g cranberries, dried
300 g cranberries, dried
350 g cranberries, dried
400 g cranberries, dried
450 g cranberries, dried
500 g cranberries, dried
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Preparation
Preheat the oven to 180 °C. Soak the cranberries in water. Trim most of the fat from the duck breast. Drain the cranberries and grind them with the pine nuts and a tablespoon of olive oil. Season with salt and pepper. Brush the duck breast with the paste and place the meat in a baking dish. Place in the oven for 12 to 15 minutes.
Coarsely chop the pak choi and sauté in some olive oil. When the vegetables are cooked, add a dash of soy sauce and season with black pepper.
Remove the duck breast from the oven and let rest for a while. Cut the meat into thick slices. Do so carefully so that the cranberry crust remains firm.
Serve with the braised pak choi.
