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Ingredients
- 80 g Orangensaft
- 30 g Cognac (optional)
-
50
g Weißwein, trocken
or 50 g Apfelsaft - 4 Entenbrüste, mit Haut rautenförmig eingeschnitten
- 2 TL Salz und etwas mehr zum Würzen
- 1 TL Pfeffer und etwas mehr zum Würzen
- 60 g Zwiebeln halbiert
- 5 - 10 g Ingwer, frisch in dünnen Scheiben
- ½ TL Chiliflocken (Pul Biber)
- 2 Knoblauchzehen
-
20
g Sesamöl, geröstet
or 20 g Olivenöl - 800 g Süßkartoffeln in Stücken
- 50 g Butter in Stücken
- 10 g Ahornsirup (optional)
- 400 g Geflügelfond
- 2 - 3 EL Thai-Chili-Sauce
- 1 - 2 EL Sojasauce
- 3 TL Speisestärke
- 2 EL Sesam, geröstet
- 30 g Frühlingszwiebeln in feinen Ringen
- Nutrition
- per 1 Portion
- Calories
- 497 kcal / 2078 kJ
- Protein
- 36 g
- Fat
- 33 g
- Carbohydrates
- 10 g
- Fibre
- 1.9 g
- Saturated Fat
- 11 g
- Sodium
- 1700 mg
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