Duck Breast with Wok Vegetables

Ingredients

• 300 g duck breast fillet (1 duck breast)
• 2 Spring Onions
• 1 red bell pepper
• 1 chili pepper
• 1 Garlic clove
• 100 g swiss chard
• 150 g fresh ripe pineapple
• 150 ml poultry stock
• 1 tsp freshly grated ginger
• 1 tsp Honey
• 1 tbsp Sesame seeds
• 1 tsp Sesame oil
• 2 tbsp oil
• light soy sauce
• 1 tsp Cornstarch

Instructions

1. 1.

   Toast sesame seeds in a hot pan (or wok) without oil.

2. 2.

   Wash duck breast, pat dry (remove skin if desired) and slice into strips.

3. 3.

   Wash spring onions, trim ends and cut diagonally into ~2 cm pieces.

4. 4.

   Wash bell pepper, trim, halve, deseed, remove white membrane and dice.

5. 5.

   Slice chili pepper into thin rings.

6. 6.

   Peel garlic clove and finely chop.

7. 7.

   Wash Swiss chard, trim and cut into strips.

8. 8.

   Dice pineapple.

9. 9.

   Sear duck breast in hot oil in the wok. Then add bell pepper, chili, garlic and honey. Pour in stock and simmer while stirring for about 4 minutes. Add Swiss chard, pineapple and honey. Thicken with cornstarch mixed in 1 tbsp water and simmer for another 2 minutes. Season with sesame oil and light soy sauce. Sprinkle with sesame seeds before serving.