Cabbage and Duck

Ingredients

• 600 g kale leaves
• 50 g scallions
• 1 Garlic clove
• 1 small chili pepper
• 80 g carrots
• 10 g fresh ginger
• 100 g red bell pepper
• 80 g Celery stalks
• 4 tbsp plant oil
• 200 ml duck stock
• 500 g duck meat (skin and bone removed)
• Salt
• ground black pepper
• 3 tbsp Soy sauce
• 0.5 tsp cornstarch

Instructions

1. 1.

   Trim the leaf tips from each kale leaf and chop the leaves into small pieces (you should have about 350 g remaining). Clean the scallions and slice them into thin rings. Peel and finely mince the garlic. Deseed and finely chop the chili. Peel the carrots and ginger; cut the carrots into fine sticks, mince the ginger. Quarter the bell pepper, remove stem base, seeds and white membranes, then slice into strips. Trim the celery and slice into rounds. Heat 2 tbsp oil in a wok and stir-fry the washed, well-drained kale until it begins to soften. Add 150 ml stock and simmer the kale for about 15–20 minutes over reduced heat.

2. 2.

   Remove the kale, clean the wok, reheat the remaining oil, cut the duck meat into roughly 1.5 cm cubes, season with salt and pepper, and sear all sides. Add garlic, scallions, chili, and ginger and stir-fry briefly. Toss in carrots, bell pepper, and celery and continue to cook. Return the kale, mix well, season with soy sauce, salt, and pepper, and simmer for another 10 minutes. Stir in the remaining stock mixed with cornstarch to thicken. Taste again. Serve with rice.