Sweet and Sour Duck Breast

Ingredients

• 400 g duck breast fillet
• 4 dried Chinese morels
• 2 cloves garlic
• 2 slices canned pineapple
• 50 g cucumber
• 1 onion
• 2 Spring Onions
• 2 Tomatoes
• 3 tbsp white wine vinegar
• 4 tbsp Honey
• 1 tbsp soy sauce
• 2 tbsp palm sugar
• 1 tbsp Tomato Paste
• 2 tsp cornstarch
• 4 tbsp flour
• 0.5 l vegetable oil
• salt (pepper)

Instructions

1. 1.

   Wash the meat, pat dry and cut into large cubes. Soak the morels in lukewarm water for 5 minutes, drain, squeeze out excess liquid, and halve them. Peel and finely chop the garlic. Drain the pineapple and cut into pieces. Peel and cut the cucumber into pieces. Peel the onion and dice finely. Trim, wash, and slice the spring onions into strips. Boil tomatoes briefly, shock in cold water, peel, and roughly cube the flesh. In a tall pot bring vinegar, honey, soy sauce, palm sugar, tomato paste, and garlic to a boil. Whisk cornstarch with a little water, stir into the pot, bring to a simmer, and season with salt. Mix flour, salt, and pepper and coat the duck pieces in the mixture. Heat oil in a wok and sear the meat all around. Then add pineapple, cucumber, tomatoes, onion, spring onions, and morels to the sauce, briefly bring to a boil.

2. 2.

   Arrange the duck pieces on a plate and pour the hot sauce over them.