Wasabi Duck from the Wok
A fresh duck dish featuring crisp vegetables and a spicy wasabi glaze. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 duck breast fillet (300 g)
- 4 Carrots
- 100 g Sugar snap peas
- 50 g soybean sprouts
- 1 tsp Cornstarch
- 3 tbsp soy oil
- 50 ml sake
- 150 ml duck stock (from the jar)
- Wasabi paste
- 3 tbsp Soy sauce
- Salt
- Pepper
- a few coriander leaves
Instructions
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1.
Peel the skin off the duck breast. Slice the breast into thin strips. Peel carrots and cut them into thin slices. Rinse sugar snap peas and trim, rinse soybean sprouts.
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2.
Dust duck strips with cornstarch. Heat soy oil in a wok, sear the duck until browned, push to the side. Add carrots to the center and stir-fry 2-3 minutes, then push to the side again. Add sugar snap peas to the center and cook 1-2 minutes. Add soybean sprouts, mix everything together, and deglaze with sake.
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3.
Pour in duck stock and stir in wasabi paste. Season with soy sauce, salt, and pepper, let simmer for another 2-3 minutes. Garnish with coriander leaves before serving.
