Sweet and Sour Duck

Ingredients

• 300 g duck breast fillet (with skin)
• 1 Carrot
• 1 green bell pepper
• 3 spring onions
• 10 g ginger
• 2 Garlic cloves
• 200 g pineapple chunks (canned)
• 2 tbsp sesame oil
• Salt
• Pepper
• 2 tbsp fish sauce
• 4 tbsp pineapple juice
• 50 ml Vegetable broth
• 2 tbsp ketchup
• 3 Tbsp oyster sauce
• 1 tbsp Raw cane sugar
• 2 tbsp mild white wine vinegar
• 1 tbsp Cornstarch

Instructions

1. 1.

   Rinse the duck breast fillet under cold water, pat dry with paper towels and slice into thin strips.

2. 2.

   Peel and wash the carrot, grate roughly. Wash, peel and dice the bell pepper. Clean and slice spring onions into rings. Peel and finely chop ginger and garlic cloves. Drain pineapple chunks in a sieve.

3. 3.

   Heat oil in a wok or large pan. Fry the duck strips while stirring for about 3 minutes. Season with salt, pepper and fish sauce. Keep the meat warm.

4. 4.

   For the sauce whisk together pineapple juice, broth, ketchup, oyster sauce, raw cane sugar, vinegar and cornstarch, then season with salt and pepper.

5. 5.

   Add vegetables, garlic and ginger to the wok and stir-fry briefly. Add pineapple chunks, meat and sauce, and heat everything briefly.