Asian Duck Ragout with Vegetables

Ingredients

• 400 g small duck breast fillets (skinless, 2 fillets)
• 40 g fresh ginger (1 piece)
• 1 clove garlic
• pepper to taste
• coarsely crushed dried chili flakes
• a pinch ground coriander
• a pinch ground cloves
• 1 star anise pod
• a pinch cinnamon
• 5 tbsp oyster sauce (or soy sauce)
• 1 small bundle mirepoix vegetables
• 2 tsp Liquid Honey
• 1 tbsp oil (e.g., peanut oil)
• 300 ml vegetable stock (glass)
• 1 tsp sesame seeds
• 100 g flat noodles
• salt to taste

Instructions

1. 1.

   Rinse the duck breast fillets, pat dry with paper towels and cut into ~3 cm cubes.

2. 2.

   Peel and finely dice ginger and garlic.

3. 3.

   Mix the cubed duck with ginger, garlic, spices and 2 tbsp oyster sauce. Cover and let marinate at room temperature for about 2 hours.

4. 4.

   Meanwhile, clean or peel the mirepoix vegetables and dice finely. Stir in the remaining oyster sauce and 2 tsp honey.

5. 5.

   Heat oil in a braising pot. Brown the duck cubes in batches, then remove them. Sauté the vegetable cubes in the same fat until browned. Add the oyster‑honey mixture and a splash of stock to deglaze and bring to a boil.

6. 6.

   Return the duck to the pot, cover, and simmer over low heat for 20–30 minutes, stirring occasionally and adding more stock as needed so the meat stays covered by liquid.

7. 7.

   In the meantime, toast the sesame seeds in an empty pan until fragrant, then cool on a plate.

8. 8.

   Cook the flat noodles in boiling salted water for about 3 minutes, drain well.

9. 9.

   Season the duck ragout to taste with oyster sauce, pepper and honey. Serve over noodles and sprinkle with toasted sesame seeds.