Duck Wok with Onions and Sugar Snap Peas

Ingredients

• 2 cm fresh ginger
• 2 Garlic cloves
• 3 tbsp dark soy sauce
• 1 tsp Honey
• soy oil
• 600 g pre‑cooked duck breast fillet
• 400 g sugar snap peas
• Salt
• 300 g onions
• 1 tbsp oyster sauce
• black pepper (ground)
• 2 tbsp chopped parsley

Instructions

1. 1.

   Peel and finely chop the ginger and garlic, then mix with soy sauce, 4 tbsp soy oil and honey to make a marinade.

2. 2.

   Wash the duck, pat dry, slice into thin strips, toss with the marinade and let rest for about 30 minutes.

3. 3.

   Meanwhile wash and trim the sugar snap peas, blanch in boiling salted water for 3–4 minutes. Drain, shock in cold water, drain well and cut diagonally into wide pieces.

4. 4.

   Peel the onions, halve them and slice into thin strips.

5. 5.

   Remove the duck from the marinade, pat dry and stir‑fry in a hot wok with 2 tbsp oil until browned on all sides. Set aside.

6. 6.

   Sauté the onions and snap peas in the same wok, add the duck back, season with the remaining marinade, oyster sauce and pepper, plate and garnish with parsley.