ORIENTAL SALPICAO WITH DUCK SASSAMI VG

PREPARATION 150MIN

SERVES 4 SERVINGS

NIVEL EASY

INGREDIENTS

Villa Germânia duck sassami

• 1 and 1/2 carrots

• 1 red onion

• 1 Bahia orange

• 2 cloves garlic

• 1 bunch chives

• 1/2 bunch coriander

• 15g ginger

• Cashew nuts

• 2 tablespoons oyster sauce

• 2 tablespoons Hoisin sauce

• 2 tablespoons shoyu


PREPARATION METHOD

Remove the sassami from the packaging and place in a bowl.

Peel the carrot and onion. Chop the onion into julienne and add to the bowl. With the help of a mandolin, slice the carrot and then cut into julienne, add to the bowl. Add the grated ginger. Add the orange zest and then the juice. Add the grated garlic.

Chop the spring onion and add the stalk part to the bowl, reserving the green tip part for last. Repeat the process with the coriander, chopping it, adding the stalk part to the bowl and reserving the leaf part. Add the oyster sauce, hoisin and shoyu. Stir well to incorporate all the flavors and leave to marinate in the fridge for at least 2 hours. If you can, leave it overnight.

Heat a frying pan over a high heat. Add a drizzle of olive oil and add the sassami and the other ingredients to fry. Add a spoonful of butter and stir from time to time. When finished, add the cashew nuts, spring onions and coriander. Stir. Now just serve on a plate or bowl.


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