Chinese sweet and sour duck breast

Ingredients for 4 servings:

• 400 g duck breast
• 100 g flour
• 75 ml white wine
• 1 egg(s)
• 75 ml rice wine or sherry
• 2 tbsp soy sauce, light
• ½ tsp spice mix (five-spice powder)
• 1 tbsp sauce (Hoi Sin sauce)
• 4 spring onions
• ½ bell pepper(s), red
• Lychee(s) and pineapple pieces
• 1 tbsp oil (sesame oil) for frying
• 125 ml chicken stock
• 1 tbsp tomato paste
• Chili sauce and vinegar
• Corn flour for binding

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Dice the duck. Thinly slice the spring onions and dice the bell peppers. Cook the diced duck in salted water for 45 minutes, add a little salt, and let it marinate for 20 minutes. Separate the egg. Stir the flour, white wine, and egg yolk (or a little water if necessary) into a runny batter, then stir in the stiffly beaten egg whites. Drain the meat cubes, reserving the marinade. Coat the meat cubes in the batter and fry in small batches in a wok (filled with oil that is as neutral as possible, about two fingers deep), then keep warm. Briefly stir-fry the vegetables and fruit one after the other in sesame oil in the wok. Add the stock, tomato paste, and the rest of the marinade, bring to a boil, season with chili sauce and vinegar, and thicken with the cornstarch. To serve, return the duck pieces to the vegetables and sauce. Be careful, the meatballs will absorb the sauce immediately, so don’t combine them until just before serving or on the plate. Serve with rice or fried rice noodles.