Ingredients METHOD · 2018. 12. 17. · ReCIPES Ingredients 1 Duck breast 150ml soya sauce 30ml...
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ReCIPES Ingredients 1 Duck breast 150ml soya sauce 30ml honey 2 tbsp. grated ginger 300g pumpkin 1 tsp. cornstarch Soya honey marinated duck breast with roasted pumpkin purée tel. +34 610 172 763 [email protected] www.mibrasa.com Share your recipes! #mibrasa ReCIPES Duck 0ml ml h sp. pu co ro k um k b mpk recipes! #mib 1 30 2 tb 0g . c Serves 2 5 minutes 1 Mibrasa casserole dish 1 Mibrasa GN 1/2 METHOD • Mix soy sauce with grated ginger and honey. Score the duck breast skin and add to sauce to marinate for at least an hour (half an hour per side). • Cut the pumpkin into slices and place on the top grill cooking for 2 minutes on each side. Take the slices off from the grill and remove the skin. Save the pulp to blend later. • Remove the duck from the marinade and cook in a Mibrasa GN 1/2 skin-side down for 2 minutes. Turn the breast over, remove any excess fat and cook for another half a minute. (The duck breast can also be sealed directly on the grill. Close the damper to reduce smoke if the meat contains a lot of fat.) • Take the excess duck fat saved from the gastronom earlier to add to the pumpkin mix. Blend the pumpkin with the fat and a sprinkle of salt. Add the marinade sauce to a Mibrasa casserole dish and add 1 tsp. of cornstarch, and stir. Cook on the lower grill until it starts boiling, stir quickly just before serving. • Cut the duck breast into thin slices. Plate the dish with a spread of pumpkin purée and marinade sauce.
Transcript of Ingredients METHOD · 2018. 12. 17. · ReCIPES Ingredients 1 Duck breast 150ml soya sauce 30ml...
ReCIPES
Ingredients1 Duck breast
150ml soya sauce
30ml honey
2 tbsp. grated ginger
300g pumpkin
1 tsp. cornstarch
Soya honey marinated duck breast with
roasted pumpkin purée
tel. +34 610 172 [email protected] www.mibrasa.com
Share your recipes! #mibrasa
ReCIPES
1 Duck breast
150ml soya sauce
30ml honey
2 tbsp. grated ginger
300g pumpkin
1 tsp. cornstarch
roasted pumpkin purée
duck breast with roasted pumpkin purée
duck breast with roasted pumpkin purée
Share your recipes! #mibrasa
150ml soya sauce
30ml honey
2 tbsp. grated ginger
300g pumpkin
1 tsp. cornstarch
Serves 2 5 minutes 1 Mibrasa casserole dish 1 Mibrasa GN 1/2
METHOD • Mix soy sauce with grated ginger and honey. Score the duck breast
skin and add to sauce to marinate for at least an hour (half an hour per side).
• Cut the pumpkin into slices and place on the top grill cooking for 2 minutes on each side. Take the slices off from the grill and remove the skin. Save the pulp to blend later.
• Remove the duck from the marinade and cook in a Mibrasa GN 1/2 skin-side down for 2 minutes. Turn the breast over, remove any excess fat and cook for another half a minute. (The duck breast can also be sealed directly on the grill. Close the damper to reduce smoke if the meat contains a lot of fat.)
• Take the excess duck fat saved from the gastronom earlier to add to the pumpkin mix. Blend the pumpkin with the fat and a sprinkle of salt. Add the marinade sauce to a Mibrasa casserole dish and add 1 tsp. of cornstarch, and stir. Cook on the lower grill until it starts boiling, stir quickly just before serving.
• Cut the duck breast into thin slices. Plate the dish with a spread of pumpkin purée and marinade sauce.
Serves 2 5 minutes Serves 2 5 minutes 1 Mibrasa GN 1/2 1 Mibrasa GN 1/2
