Créé avec l’IA
Pureed Lotus Root with Panko-Crusted Duck Breast
45 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- lotus root400 g
- duck breast600 g
- panko breadcrumbs100 g
- olive oil2 tablespoons
- salt1 teaspoon
- black pepper0,5 teaspoon
- garlic powder1 teaspoon
- soy sauce1 tablespoon
- honey1 tablespoon
Instructions
- 1
Preheat your oven to 200°C (392°F).
- 2
Peel and slice the lotus root into thin pieces. Boil in a pot of water for about 15 minutes until tender.
- 3
Drain the lotus root and transfer to a blender. Add 1 tablespoon of olive oil and blend until smooth. Season with
- 4
5 teaspoon of salt and set aside.
- 5
In a small bowl, mix the panko breadcrumbs with garlic powder,
- 6
5 teaspoon of salt, and black pepper.
- 7
Pat the duck breasts dry with paper towels. Brush each breast with soy sauce and honey.
- 8
Press the duck breasts into the panko mixture, ensuring an even coating on all sides.
- 9
Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the duck breasts, skin-side down, for about 3-4 minutes until golden brown.
