Home The Melfor Group Our products The recipes News Contact us The recipes Peking duck with Melfor Original Tuna ceviche with coriander and raw vegetables Pan-fried Pineapple with Melfor Côté Balsamic Melfor Original Potato Salad Revisited potato salad Nicoise salad with Melfor Côté Sud Béarnaise sauce with Melfor Tabbouleh at Melfor Côté Sud Caramelized poultry with Melfor and sesame seeds Peking duck with Melfor Original INGREDIENTS - 2 duck breasts of 350 g each Preparation for marinating and brushing the duck breasts: - 2O g of starch or Bloch rice cream - 2O g of water - 25 g of honey - 2 teaspoons of soy sauce (14 g) - 2 teaspoons of MELFOR Original (14 g) - 1 teaspoon of 5 spices - 2 cloves of garlic - Salt 4 25 mins 20 to 25 min Budget: Calories: Difficulty : Peel and crush the garlic, set aside. Mix the cornstarch or the rice cream with cold water, add the soy sauce, Melfor, salt (very little), garlic, the 5 spices and honey, mix all these ingredients well. Place the duck breasts in an oven dish suitable for their size and brush them with the preparation on all sides. Cover with a transparent film and put the dish in the fridge for at least 1 hour, more if possible (the flavor of your duck breasts will depend on the pause time). Once the pause time is over, preheat the oven at thermostat 7 (210 ° C). Remove the cling film and place your dish in the oven. Brush the duck breasts again on all sides and put them in the oven for 20 to 25 minutes maximum, to keep them soft. Cut the duck breasts into slices, sprinkle with chopped fresh chives and serve immediately. For your health, avoid snacking between meals - www.mangerbouger.fr Join us • Site map • Legal notices • Eurostratège • © 2010 ml>