Wok Duck with Asian Vegetables
A delicious combination of crisp vegetables and aromatic poultry in a quick wok dish packed with vitamins.
Ingredients
- 250 g parboiled rice
- 2 tsp salt
- 300 g carrots (3 carrots)
- 100 g Sugar snap peas
- 100 g fresh mung bean sprouts
- 2 Spring Onions
- 1 Garlic clove
- 350 g duck breast fillet
- Chinese spice powder
- 50 g unsalted peanuts
- 2 tbsp Soy sauce
Instructions
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1.
Heat 500 ml water in a pot, add 2 tsp salt and the rice, stir and bring to a boil again. Cover and simmer on low heat for about 15 minutes until cooked.
-
2.
Meanwhile, peel, wash, and slice the carrots into thin strips or matchsticks.
-
3.
Wash and trim the sugar snap peas, removing strings if necessary.
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4.
Rinse the mung bean sprouts and drain well in a sieve.
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5.
Trim, wash, and cut spring onions into 1 cm rings. Peel and finely chop the garlic clove.
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6.
Rinse the duck breast fillet, pat dry, and rub with salt and Chinese spice powder. Place skin side down in a wok and render the fat over medium heat.
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7.
When the skin is brown and crispy, flip the fillet and brown the meat side in the rendered duck fat until golden. Remove and set aside on a plate.
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8.
Stir-fry the peanuts in the remaining duck fat. Gradually add carrots, onions, garlic, sprouts, and finally sugar snap peas. Sprinkle with Chinese spice powder and cook while stirring constantly over high heat for about 5 minutes.
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9.
Slice the duck meat across the grain into thin strips. Add to the vegetables, stir briefly, season with soy sauce, and serve over rice.
