Spiced Asian Duck from the Wok

Ingredients

• 1 duck breast fillet (ca. 400g, e.g., from 1 Barberie duck)
• 40 g ginger
• 2 red chili peppers
• 2 Garlic cloves
• 100 g shallots
• 350 g baby pineapple (1 baby pineapple)
• 500 g red bell pepper
• 1 bunch coriander leaves (substitute: flat parsley)
• 5 tbsp oil
• Salt
• 300 ml poultry stock (from the jar)
• 1 tbsp Cornstarch

Instructions

1. 1.

   Remove the skin from the duck breast. Dice the skin finely and fry until crisp. Drain the resulting gristle on a sieve. Cut the breast into wide strips.

2. 2.

   Peel ginger. Slice chili peppers open and remove seeds. Dice ginger and chili finely. Peel garlic and slice. Peel shallots and roughly dice them.

3. 3.

   Peel pineapple. Quarter bell pepper, clean and wash. Cut pineapple and bell pepper into bite-sized pieces. Rinse coriander, shake dry – leave a few leaves – then chop roughly.

4. 4.

   Heat oil in a wok or wide pot. Sear duck meat over high heat, season with salt, and remove.

5. 5.

   Sauté ginger, chili, garlic, shallots and bell pepper in the cooking fat for 5 minutes while turning. Add stock. Whisk cornstarch with 3-4 tbsp cold water. Stir into sauce and bring to a boil. Add pineapple and simmer for 3-4 minutes. Season with salt. Mix in duck meat and coriander. Sprinkle with duck gristle and garnish with remaining coriander.