Duck with Wok Vegetables

Ingredients

• 500 g duck breast fillet
• 2 EL oil
• 1 small head cabbage
• 200 g shiitake mushrooms
• 6 EL sesame oil
• Salt
• Pepper
• 2 red chili peppers
• 4 Garlic cloves
• 400 g corn kernels
• 1 bunch scallions
• 0.125 l broth
• 4 EL oyster sauce
• 4 EL soy sauce
• 2 EL hoisin sauce
• 1 bunch fresh coriander

Instructions

1. 1.

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

2. 2.

   Meanwhile, clean the cabbage, halve it, remove the core and slice into strips. Clean the mushrooms. Wash, halve, deseed and finely dice the chilies. Peel and mince the garlic. Trim the scallions, wash and cut into strips. Heat sesame oil in the wok and quickly stir‑fry the cabbage strips and shiitake mushrooms over high heat. Add the chilies, garlic, corn kernels and scallions; cook for 3 more minutes while stirring. Deglaze with broth and season with salt, pepper, oyster sauce, soy sauce and hoisin sauce. Slice the cooked duck breast into thin pieces and add to the wok. Warm briefly again. Wash coriander, shake dry, pluck leaves, roughly chop and fold in.

3. 3.

   Serve as a side: rice.