Stuffed Duck With Noodles And Ginger Cabbage Recipe

Name: Stuffed Duck With Noodles And Ginger Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None raw prawns, shelled, trimmed, finely diced; 6 None shiitake mushrooms, trimmed and chopped; 2 tbsp + 1 tsp sunflower oil; 1 bunch parsley, finely chopped; 100 g sausage meat; 2 None duck fillets (approx 700g each); 1/2 head cabbage, trimmed and finely chopped; 2 None onions, peeled and finely diced; 2 None carrots, peeled and finely diced; 250 g celeriac, peeled and finely diced; 300 ml chicken stock; 1 tsp cumin seeds; 2cm piece root ginger, peeled and finely chopped; 30 g butter; 2-3 tsp light balsamic vinegar; 100 g cellophane noodles; 1 litre oil for deep frying

Servings: persons

4 None raw prawns, shelled, trimmed, finely diced
6 None shiitake mushrooms, trimmed and chopped
2 tbsp + 1 tsp sunflower oil
1 bunch parsley, finely chopped
100 g sausage meat
2 None duck fillets (approx 700g each)
1/2 head cabbage, trimmed and finely chopped
2 None onions, peeled and finely diced
2 None carrots, peeled and finely diced
250 g celeriac, peeled and finely diced
300 ml chicken stock
1 tsp cumin seeds
2cm piece root ginger, peeled and finely chopped
30 g butter
2-3 tsp light balsamic vinegar
100 g cellophane noodles
1 litre oil for deep frying

1
Preheat oven to 300u00b0F. Heat 1 tbsp oil in a frying pan. Saute mushrooms for 3-4 mins, season and remove from heat.
2
In a bowl, combine the ground pork with the mushrooms, the shrimp and 3/4 of the parsley. Score the skin of the duck breasts in a crisscross pattern. Cut a slit in the side of each fillet to form a cavity. Stuff with the shrimp mixture using a teaspoon. Close the cavities with a couple of toothpicks and leave to chill.
3
Heat 1 tbsp oil in a large saucepan and saute onions, carrots and celeriac for 2-3 mins. Add cabbage and cook for 5 mins more. Add stock, vinegar and cumin, cover and simmer for 15 mins. Add ginger and butter 2 mins before end of cooking. Season.
4
Heat 1 tsp oil in a nonstick frying pan. Fry duck breasts, skin side down, for 5 mins. Turn breasts and fry for 1 min. Put the breasts on a baking tray and cook in the oven for 15 mins.
5
Heat 4-5 cups oil in a deep saucepan. Deep fry noodles in batches. As soon as they are crispy, remove from oil with a slotted spoon, drain on paper towels and lightly season with salt.
6
Remove the duck breasts from oven and arrange on plates with the cabbage mixture and the crispy noodles. Sprinkle with remaining parsley.

2660

kcal

Calories

264

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 None raw prawns, shelled, trimmed, finely diced, 6 None shiitake mushrooms, trimmed and chopped, 2 tbsp + 1 tsp sunflower oil, 1 bunch parsley, finely chopped, and more.

Yes, Stuffed Duck With Noodles And Ginger Cabbage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Duck With Noodles And Ginger Cabbage

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