Duck in orange sauce

Ingredients for 4 servings:

• 2 tbsp oil
• 600 g duck breast, the fillet of it, cut into thin strips
• 6 cardamom capsules
• pepper
• 4 tbsp water, cold
• 1 tbsp cornstarch
• 1 large orange(s), the juice
• 1 tbsp rice wine or dry sherry
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 tsp five-spice powder
• 1 orange(s), 8 fillets of which, for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the sauce, whisk the cornstarch with 4 tablespoons of water. Then add the orange juice, rice wine or sherry, soy sauce, brown sugar, and five-spice powder to the cornstarch and mix well. Set the sauce aside for now. Preheat the oil in a wok over medium heat. Cut the duck breast fillets (skinless) into thin strips. Grind the cardamom seeds (I used a mortar and pestle). Heat the oil until very hot and wait a moment until it is hot. Add the fillets to the wok along with the ground cardamom (important: stir, turn, and toss continuously to ensure the ingredients cook well in the wok). It’s ready when the meat is well browned on all sides. Briefly stir the sauce again and add it to the wok. Bring the mixture to a boil while stirring, then cook for another 2 minutes until the meat is cooked through (continuously stirring). Season the sauce with pepper to taste. Now, fillet the orange. Arrange the meat and sauce on plates and garnish with the orange segments. Serve with rice.