Summary

Ingredients

• 2 port. Duck breast approx. 380 g
• 9 tablespoon soy sauce
• 2 tablespoon honey, more liquid
• 2 tablespoon Cointreau or Grand Marnier
• 1 teaspoon coriander, ground
• 2 tablespoon water
• pepper
• 1 bunch spring onion (s)
• 200 g suar snap peas
• 1 red pepper (s)
• 250 g sprouts (mun bean sprouts)
• 100 ml chicken broth
• 1 piece (s) ginger, the size a walnut
• 1 tablespoon parsley, chopped
• 1 tablespoon sauce thickener

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Instructions

1. Wash duck breasts, pat dry. Incise the side of the skin a few times. Mix 3 tablespoons of soy sauce, 1 tablespoon each of honey and Cointreau, coriander, pepper and water, pour over the duck fillets and marinate for 1 hour.
2. Cut the vegetables into bite-sized pieces. Remove the fillets from the marinade and dry them with kitchen paper. First fry on the skin side in the wok for 5 minutes. Then cook with the skin side up on the baking sheet at 200 ° for 30 minutes.
3. Pour off the cooking fat except for 2 tablespoon. Fry the paprika strips and sugar snap peas in the remaining fat for 7 minutes. Add spring onions and sprouts, cook for 3 minutes. Add the broth, the rest of the soy sauce, the remaining liqueur and honey, ginger slices, pepper and coriander. Let simmer briefly. Bind and season to taste. Let the duck fillets rest for 5 minutes.
4. Cut into thin slices and serve with vegetables and rice.