Ingredients for 2 people:
- 2 barbarie duck breasts
- 1 handful of dried hemp leaves
- 1 sprig of thyme
- 100 ml olive oil
To begin, rinse the duck breasts in cold water and pat dry. Any silver skin on the flesh side is removed so the flavors can better penetrate the meat.
The skin side is cut lengthwise and crosswise at intervals of about 0.5 cm. If possible, only the skin should be cut, but not the meat.
Any parures can be saved and cooked with the sauce.
Now the hemp leaves, thyme, the duck breasts and about 100ml of olive oil are added to the bag, so that the entire breasts in vacuumed state are in enough oil to transport the flavors.
Vacuum packed like this, the meat should now sit in a cool place for at least 12 hours, but preferably 48.
The sous-weed flavored pouch is cooked in a sous vide pan at 62.5°c for 45 minutes, after which the breast is removed from the pouch, cleaned of any adhering spices and seared in a preheated pan until crispy brown on the skin side, wrapped in aluminum foil and allowed to rest for 4 minutes so that the meat juices rest in the meat, and served directly.
Pineapple Chili Sauce
- 1 fresh hot chili pepper
- 200ml pineapple juice
- 200ml chicken stock
- 3 tablespoons brown sugar
- 1 clove of garlic
- 4g ginger -sliced
- 1 fresh red chili
- 1g decarboxylated CBD cannabis flower (e.g. CBD Mango Haze, CBD 8-10%, THC 6-8% )
- some potato starch
The sugar is melted in a pot,- here you should make sure that it does not get too dark, this happens very quickly.
The chili is cut lengthwise and added to the sugar and directly filled with pineapple juice and chicken broth. Now ginger, crushed garlic clove and cannabis are added and cooked with. The flower should be left in one piece if possible, so that it can be removed more easily later. The sauce is further cooked until it is reduced by about half and poured through a sieve to remove the solid spices.
Previously collected liquid is now seasoned to taste and thickened with a little starch.
To do this, first mix the starch with a little pineapple juice or water so that there are no lumps, and then gradually stir it into the simmering sauce. It is best to do this in slow steps, as the starch needs some time to develop. The thickened sauce should simmer gently for a few more minutes to allow the flavor of the starch to dissolve.
For the Pak Choi
- Pak Choi
- Some sesame oil for frying
- 3 tablespoons pineapple juice
- juice ½ lime
A low-calorie side dish, pak choi contains plenty of folic acid – more than half of your daily requirement.
To prepare, wash the pak choi thoroughly under cold water and remove the outer leaves, then cut off the dry surface from the stalk in a thin slice.
The cabbage is cut in half lengthwise and sautéed in a pan preheated over medium heat with a little sesame oil all around, then deglazed with pineapple and lime juice and sautéed in the juice for about 20 seconds.
The pak choi is sprinkled with a little gomasio salt to serve.
Gomasio salt is a Japanese seasoning salt made from toasted sesame seeds and salt,- these are finely ground together in a mortar at a mixing ratio of about 11.
We prepared a bed of Asian wok vegetables consisting of bell peppers, shiitake mushrooms, carrot, onions, edamame beans, zucchini and snow peas tossed in soy sauce, garlic and fish sauce.