Duck Chop Suey
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 duck breast fillet (s)
- 1 piece (s) ginger, the size a thumb
- 2 medium carrot (s)
- 2 onions)
- 2 peppers
- 1 cauliflower (mini cauliflower)
- 100 g suar snap peas
- 1 small zucchini
- 3 spring onion (s)
- 150 g mun beans
- 6 large mushrooms
For the sauce:
- 2 tablespoon teriyaki sauce
- 2 tablespoon soy sauce
- 3 tablespoon white wine vinegar
- 1 tablespoon tomato paste according to taste
- 2 tablespoon sugar, brown
- 1 clove garlic
- 200 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Wash the duck breast, pat dry, remove the silver skin, season with salt and pepper.
- Place the breast in a hot pan with the skin side down and sear it brown at medium temperature for about 8 minutes. Then turn the breast and fry again for about 5 minutes. Then place the breast in the hot oven at approx. 180 ° C top / bottom heat for approx. 10 minutes and continue cooking. The inside of the breast should still be pink.
- Cut the vegetables into bite-sized pieces. First put the firm vegetables, then gradually the more tender vegetables, in a wok and fry until they are firm to the bite.
- For the sauce, put all the ingredients in a small pan or saucepan and stir until all the ingredients have mixed together and the sugar has dissolved. Pour the sauce over the vegetables or just add it to your liking so that everyone can take it for themselves.
- This goes well with rice, rice noodles or glass noodles, but also white bread.
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