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Black currant Ch’uck ®

How did we find the name Ch’uck? Simple. It has come through a combination of chicken and duck breast in the recipe 🙂

Preparation time 50 minutes


  • 500 g chicken filets
  • 200 g duck breast
  • 5 tbsp oil
  • 3 tbsp non salted peanuts


  • 1 tbsp Cassis ketchup
  • 1 tbsp honing
  • 1,5 tbsp soy sauce
  • 1,5 tbsp Ahorn syrup
  • 1,5 tsp corn starch
  • 1 tbsp Crème de Cassis


  • 1,5 el Cassis vinegar
  • 3 tbsp sugar
  • 3 tbsp soy sauce
  • 1,5 tsp water
  • 1,5 tsp corn starch


Mix all ingredients for marinade and set aside. If you want to use, no alcohol substitute Creme de Cassis by pure cassis berries and juice to the sauce used instead of a red wine vinegar vinegar Cassis. Cut the meat into thin short strips and mix with marinade and peanuts and let rest for 30 minutes in the refrigerator.

Meanwhile, cook the rice according to package directions and salted water. If it is cooked, drain and keep warm. Add the rice and goji dried barberries and mix.
Heat the oil in a pan and add the marinated meat. Bake him from all sides. In an extra bowl mix together all the ingredients for the sauce and once the meat is cooked, add the sauce. Cook until the sauce thickens just together.

Serve with a glass of cider or drink to taste.

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