Fondue with Duck and Various Sauces

Ingredients

• 2 duck breast fillets (about 350 g each)
• 100 ml sake (Japanese rice wine)
• 4 tbsp soy sauce
• 1 tbsp Sesame oil
• 2 tsp starch
• 1 piece fresh ginger (about 5 cm long)
• 1 Garlic clove
• 2 red chilies
• 1 tbsp oil
• 4 tbsp fruit vinegar
• 4 tbsp soy sauce
• 1 tbsp sugar
• 1 small can of crushed tomatoes (400 g)
• Salt
• ground pepper
• 1 Garlic clove
• 1 tbsp sugar
• 10 tbsp soy sauce
• 150 ml sake
• 2 tbsp oil
• 1 Spring onion
• red and green bell peppers (one each)
• 150 g fresh shiitake mushrooms
• 1 bunch scallions
• 1 l peanut or soybean oil for frying

Instructions

1. 1.

   Slice duck breast fillets diagonally into very thin slices. Arrange the meat on two plates. In a bowl mix sake with soy sauce, sesame oil and starch. Peel the ginger, grate half of it finely. Spread the marinate over the meat and cover for 30 minutes in the refrigerator.

2. 2.

   For the chili sauce peel garlic and finely chop the remaining ginger. Wash, clean, deseed chilies, remove all white membranes and dice finely. Heat oil, briefly sauté garlic, ginger and chili. Stir in vinegar, soy sauce, sugar and crushed tomatoes, cover and simmer over low heat for 20 minutes. Remove from heat, season with salt and pepper, let cool.

3. 3.

   For the scallion sake dip press garlic through a press. Mix in sugar, soy sauce, sake and oil. Wash, clean and finely chop scallions and stir into the mixture.

4. 4.

   Wash, clean, halve, deseed bell peppers, remove white membranes and cut into pieces. Clean mushrooms and cut smaller if needed. Wash, clean scallions and slice into strips. Arrange vegetables decoratively on a plate.

5. 5.

   Heat oil in a fondue pot over the stove until very hot and place it on a rechaud. (The oil is hot enough when small bubbles rise from a wooden spoon handle placed in it.)

6. 6.

   Crisp-fry meat slices and vegetables in the oil. Serve with chili sauce and the sake dip.