Summary

Ingredients

• 400 g duck breast
• 100 g flour
• 75 ml white wine
• 1 egg (s)

For the marinade:

• 75 ml rice wine or sherry
• 2 tablespoon soy sauce, light
• 0.5 teaspoon ½ spice mix (five-spice powder)
• 1 tablespoon sauce (Hoi-Sin sauce)

For the sauce:

• 4 spring onion (s)
• 0.5 ½ bell pepper (s), red
• Lychee (s) and pineapple pieces
• 1 tablespoon oil (sesame oil) for frying
• 125 ml poultry stock
• 1 tablespoon tomato paste
• Chili sauce and vinegar
• Cornmeal for binding

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Instructions

1. Dice the duck meat. Cut the spring onions into thin slices and dice the peppers.
2. Cook the diced duck in salted water for 3/4 hour, add a little salt and let it steep in the marinade for 20 minutes. Separate the egg. Mix the flour, white wine and egg yolk (possibly a little water) into a liquid dough, fold in the stiffly beaten egg white. Drain the meat cubes and collect the marinade. Turn the meat cubes in the dough and fry them in small portions in the wok (which you have filled about two fingers high with as tasteless oil as possible), then keep warm.
3. Briefly fry vegetables and fruits one after the other with sesame oil in a wok. Add the stock, tomato paste and the rest of the marinade, bring to the boil, season with chilli sauce and vinegar and thicken with the starch. To serve, add the duck pieces to the vegetables and sauce again. Be careful, the meatballs immediately pull into the sauce, so only bring them together shortly before serving or on the plate.
4. It goes well with rice or fried rice noodles.