Fruitful Duck Breast with Sugar Snap Peas

Ingredients

• 2 duck breast fillets (ca. 600 g)
• Salt
• black pepper (freshly ground)
• 0.5 bunch spring onions
• 12 kumquats
• 150 g sugar snap peas
• 2 red chili peppers
• 1 Garlic clove
• 4 tbsp oil
• 2 tsp freshly chopped ginger
• 1 tbsp soy sauce
• 1 tbsp sherry vinegar
• 20 ml orange liqueur
• 125 ml poultry stock
• 1 tbsp chopped coriander leaves

Instructions

1. 1.

   Cut the duck breast fillets into bite‑size pieces and season with salt and pepper.

2. 2.

   Wash the spring onions, roughly chop the white and light green parts. Wash the kumquats and slice them. Wash the chili peppers, deseed and cut into thin rings. Wash the sugar snap peas, trim and blanch in boiling salted water for 3 minutes, drain, shock in cold water, and let dry. Peel the garlic and slice thinly.

3. 3.

   Heat the oil in a wok and fry the duck pieces for 4–5 minutes, then remove and keep warm. Sauté the garlic and spring onions in the residual fat, add the kumquat slices and chilies, and cook together for 2–3 minutes. Finally stir in the sugar snap peas. Season with salt and pepper. Add ginger, soy sauce, vinegar, orange liqueur and stock, simmer for a few minutes, taste.

4. 4.

   Reheat the duck pieces, stir through the sauce, and serve sprinkled with coriander.