Duck Pan with Papaya

Clean and rinse the Chinese cabbage and cut into strips about 2.5 cm wide. Halve the papayas and remove the seeds. Remove the peel from the papaya halves and cut the flesh into cubes.

Cut the skin from the duck breast into small pieces, and cut the meat about 1/2 cm narrow slices and drizzle with soy sauce. Marinate the meat for about 10 min with the lid closed.

Squeeze the limes.

Heat 2 tbsp oil and roast the cashews in it over low heat until golden brown and remove from the frying pan.

Melt sugar and 4-5 tbsp lime juice in the frying pan over low heat until golden brown. Add papaya cubes and fry for 2 min. at high temperature, subsequently remove.

Reduce temperature, add Chinese cabbage to frying pan and roast briefly over medium heat.

Add duck breast and cashews, season with salt, pepper and little lime juice, roast for another 3 min.

Bring the duck pan with papayas to the table.

Serve with long grain rice and salad.

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