portions 4
Ingredients Amount
- 2 Duck Breasts
- 1 Clove Of Garlic
- 1 Spring Onion
- 150g Sugar Snap Peas
- 150g Shiitake Mushrooms
- 1 Broccoli
- 150g Chinese Cabbage
- Red Paprika
- 2 Cups Of Rice
- 1 tsp Sambal Oelek
- Marinade
- 2 tbsp Honey
- 2 tbsp Soy Sauce
- 30g Sesame Oil
- 1 Piece Of Ginger About 5cm
- 1 Chilli Pepper
1. Marination
Marinate the duck breast the day before. Mix the honey, soy sauce and sesame oil and add the ginger with the chilli pepper. Place the duck breast with the marinade and marinate overnight.
2. Frying
Fry the duck breast in a hot wok with a little sesame oil
3. Don't Burn The Duck
As soon as the duck breast is golden brown, remove it from the wok.
4. Stewing
Stew the spring onions, broccoli, bell pepper and snow peas for 4 minutes at 150 degrees.
Then
Stew the Chinese cabbage and mushrooms for 3 minutes.
5. Final Step The Serve
Glaze with the marinade and season with Sambal Oelek.
Direct Heat
