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magret de canard frais et cru
Duck breast
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2 Carrots
Rice vinegar
Rice noodles
Sesame oil
1 onion
1 leek
Cardamom seeds
1 ginger
Chili powder
Soy sauce
½ Lime
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Start by washing the carrots and cutting them into strips


Prepare a mixture of one tablespoon of rice vinegar and a dash of sesame oil. Mix with the carrots and let marinate for 1 hour.


Prepare the broth. Cook the peelings of carrots, onions, leeks and rice noodles for 20 minutes.


Add 4 cardamom seeds, 0.5cm of ginger, a little chili powder, 1 tablespoon of soy sauce and 1 tablespoon of rice vinegar. At the end of cooking, strain the broth. Adjust the seasoning, add the juice of half a lime and leave to cool.


Grid the skin of the duck breast and fry it over high heat for 7 minutes with the skin underneath. Turn the heat down and cook for 7 minutes, basting regularly. 


Assemble all of your preparation in a bowl and do not hesitate to incorporate the toppings of your choice: zucchini, avocado, tomatoes, basil leaves, sage, lime slices, chopped chives.

Recipe made by our partner @irina_kitchenstories