Pan-Seared Duck with Plum Sauce | Recipes | Lee Kum Kee Home | HONG KONG
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Cooking tools:
- Oven
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Serving platter
- Plate
Ingredients
- French bean 100 g
- Duck breast 1piece
- Shallot, sliced 1 sprig
- Garlic, finely chopped 1 clove
- Oranges, juiced 2 pieces
- Linguini pasta 150 g
- Mixed leaves, to garnish A pitch
- Lee Kum Kee Plum Sauce 2 tbsp
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