Duck Chop Suey

Ingredients for 4 servings:

• 2 duck breast fillets
• 1 piece(s) ginger, thumb-sized
• 2 m.-large carrot(s)
• 2 onions
• 2 peppers
• 1 cauliflower (mini cauliflower)
• 100 g sugar snap peas
• 1 small zucchini
• 3 spring onions
• 150 g mung beans
• 6 large mushrooms
• 2 tbsp teriyaki sauce
• 2 tbsp soy sauce
• 3 tbsp white wine vinegar
• 1 tbsp tomato paste according to taste
• 2 tbsp brown sugar
• 1 garlic clove(s)
• 200 ml vegetable stock

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Asian

Wash the duck breast, pat it dry, remove the silver skin, and season with pepper and salt. Place the breast in a hot pan, skin-side down, and fry at medium heat for about 8 minutes until browned. Turn the breast over and fry for another 5 minutes. Place the breast in a hot oven at 180°C (top/bottom heat) and continue cooking for about 10 minutes. The breast should still be pink inside. Cut the vegetables into bite-sized pieces. Add the firm vegetables first, then the tenderer vegetables one by one, to a wok and fry until al dente. For the sauce, put all the ingredients in a small pan or saucepan and stir until all the ingredients are combined and the sugar has dissolved. Pour the sauce over the vegetables, or simply set it aside for everyone to help themselves to. Rice, rice noodles, or glass noodles go well with it, but white bread also works well.