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Seared Duck Breast with Cucumber and Green Bean Stir-Fry
Seared Duck Breast with Cucumber and Green Bean Stir-Fry

Seared Duck Breast with Cucumber and Green Bean Stir-Fry
A flavorful and balanced dinner featuring seared duck breast paired with a vibrant cucumber and green bean stir-fry.
Seared Duck Breast with Cucumber and Green Bean Stir-Fry

This meal provides a good balance of protein, healthy fats, and carbohydrates, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 150
    g
     cucumber
  • 200
    g
     green beans
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     honey
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    tbsp
     olive oil
  • 10
    g
     sesame seeds
Preparation Time: 40 minutes
Seared Duck Breast with Cucumber and Green Bean Stir-Fry
Instructions:
  1. Score the skin of the duck breasts and season with salt and pepper.
  2. Heat a pan over medium-high heat and place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy.
  3. Flip the duck breasts and cook for another 4-5 minutes for medium-rare. Remove from the pan and let rest.
  4. In the same pan, add olive oil, minced garlic, and grated ginger. Sauté for 1 minute.
  5. Add sliced cucumber and green beans to the pan. Stir-fry for 3-4 minutes until tender-crisp.
  6. Mix soy sauce and honey in a small bowl, then pour over the vegetables. Stir well to coat.
  7. Slice the duck breasts and serve over the cucumber and green bean stir-fry. Sprinkle with sesame seeds.
Nutrition Per Serving 600 g Per 100g
Energy 659 kcal 110 kcal
Protein 45 g 7.5 g
Fibre 5 g 0.8 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 30 g 5.0 g
Fat 45 g 7.5 g
  • 2
    item
     duck breast
  • 150
    g
     cucumber
  • 200
    g
     green beans
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     honey
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    tbsp
     olive oil
  • 10
    g
     sesame seeds
1
Servings
0

Score the skin of the duck breasts and season with salt and pepper.

Heat a pan over medium-high heat and place the duck breasts skin-side down. Cook for about 6-8 minutes until the skin is crispy.

Flip the duck breasts and cook for another 4-5 minutes for medium-rare. Remove from the pan and let rest.

In the same pan, add olive oil, minced garlic, and grated ginger. Sauté for 1 minute.

Add sliced cucumber and green beans to the pan. Stir-fry for 3-4 minutes until tender-crisp.

Mix soy sauce and honey in a small bowl, then pour over the vegetables. Stir well to coat.

Slice the duck breasts and serve over the cucumber and green bean stir-fry. Sprinkle with sesame seeds.

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