Preparation:
Products
3 pieces of duck fillet
2 tbsp peanut butter
s alt, pepper
Marina:
1 bunch coriander
2 onions
2 tbsp soy sauce
1 tsp honey
Peanut Sauce:
1 can (250 ml) coconut milk
100 g peanuts
1h. l sugar
1 pinch of s alt
1 pinch chili
1 tbsp soy sauce
200 g mushrooms
1 tbsp butter
s alt, pepper
2 red onions
1 tbsp flour
2 red peppers
parsley link
Preparation
We wash the mushrooms and cut them into pieces. Peel the onion and cut it into large slices. Cut the peppers into strips and the meat into 3 fillets.
Put the marinade products in a deep bowl and mix with the soy sauce. The meat is smeared with the marinade and left for 30-40 minutes in it.
Peanut sauce: Grind the peanuts with a mixer. Pour the coconut milk into a saucepan, add the finely chopped parsley, the other spices for the sauce and the flour mixed in a little cold water. Boil for 15 minutes on low heat with constant stirring. Heat the oven to 220 degrees and put the marinated meat in a pan, s alting it beforehand and sprinkling it with pepper. Put lumps of butter on top. Bake for 4-5 minutes, turn the meat over and bake at 200 degrees for 20 minutes.Then we take it out and wrap it in aluminum foil and leave it for 10 minutes on the edge of the stove. During this time, we stew the mushrooms, onions and peppers in the fat from the roast meat.
