Duck Breast on Vegetables

Ingredients

• 300 g duck breast fillet
• 2 tbsp oil
• 6 tbsp sesame oil
• Salt
• Pepper
• 1 red chili pepper
• 4 Garlic cloves
• 400 g small corn cobs
• 1 bunch spring onions
• 1 large carrot
• 100 g bean sprouts
• 0.125 l broth
• 4 tbsp Oyster sauce
• 4 tbsp soy sauce
• 2 tbsp hoisin sauce
• 0.5 bunch fresh coriander

Instructions

1. 1.

   Wash and pat dry the duck breasts. Season with salt and pepper, and cut the skin in a diamond pattern. Heat 2 tbsp oil in a wok and sear the duck breasts on both sides for 5 minutes each. Transfer the duck breasts to a preheated oven at 180°C and roast for another 15 minutes.

2. 2.

   Wash, halve, deseed, and finely dice the chili peppers. Peel and chop the garlic. Trim, wash, and slice the spring onions into strips. Peel the carrot and cut it diagonally into thin slices. Heat sesame oil in the wok and quickly stir-fry the carrot slices over high heat. Add the chili peppers, garlic, corn cobs, and spring onions, stirring for another 3 minutes. Deglaze with broth and season with salt, pepper, and the sauces. Slice the duck breast thinly and add it with the bean sprouts to the wok. Warm briefly again. Wash, dry shake, pluck leaves, roughly chop coriander, and add to the duck-vegetable mix.

3. 3.

   Serve as a side with rice and soy sauce.