Cinnamon meat with potatoes

For 4 people
  • 400 g Duck breast
  • 6 EL Oil
  • 1/2 TL Cinnamon
  • 1 EL Szechuan pepper
  • 500 g Potatoes
  • Salt
  • 250 g Zucchini
  • 250 g Snow peas
  • 1 Sprig of Asian basil
  • 6 EL Asian sauce (sweet and sour)
  • 4 EL unsalted peanuts
  • cinnamon sticks
45 minutes
light
1.
Wash the duck breast, pat dry, cut into thin slices. Mix the oil with cinnamon and pepper. Place the duck breast in it, turn it over and leave it covered for about 20 minutes. In the meantime, peel and wash the potatoes and cut them into cubes. Cook in boiling salted water for about 10 minutes, then drain. Clean, wash and finely chop the zucchini and sugar snap peas. Wash and chop the basil. Heat the wok. Fry the duck breast in it for 2 minutes while stirring, season with salt. Add the potatoes, zucchini and snow peas. Fry for another 3 minutes, stirring. Stir in the Asian sauce and peanuts. Season to taste with salt and pepper. Also stir in the basil and serve garnished with delicate cinnamon sticks
1 person approx.:
  • 570 kcal
  • 2390 kJ
  • 26 g protein
  • 40 g fat
  • 25 g carbohydrates

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