John Myers
Ingredients for 2 servings:
- 1 duck breast
- 1 small onion(s), cut into wedges
- 1 stalk(s) leek, the light green part cut into rings
- 1 large red bell pepper, cut into strips
- 3 tbsp bamboo slices
- 1 tbsp spice paste (black bean paste), generously measured
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tbsp soy sauce
- 1 tbsp rice vinegar, black
- 1 tsp brown cane sugar
- some chili, crushed
- some garlic, chopped
- 50 ml chicken broth, approx.
- 1 tsp, stripped glutamate, possibly.
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
hot & spicy
Cook the duck breast for about 20 minutes in a steamer (or a pot with a sieve and lid) and set aside. Prepare the vegetables. Mix the remaining ingredients to make a seasoning sauce. Deep-fry the duck breast for a few minutes at 180°C until crispy, then drain. Briefly toss the vegetables in oil in a wok, add the seasoning sauce, and let it simmer briefly. Slice the duck breast, add it, and heat the mixture briefly again. Thicken it a little more, if necessary. This sauce also goes well with beef and pork. In this case, I marinate the thinly sliced meat for 3-4 hours with papain (meat tenderizer), soy sauce, and a little cornstarch. The marinade then goes into the wok.
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