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Duck from the wok

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Ingredients for 3 servings:

  • 600 g duck breast
  • 1 cup soy sauce
  • 3 cloves garlic
  • 1 tsp lemongrass, cut or powder
  • 3 tbsp honey
  • 2 tbsp fruit vinegar
  • 3 tbsp soybean oil
  • ½ liter vegetable broth
  • 5 ml rice wine
  • 100 g shiitake mushroom(s)
  • 1 stalk(s) leek
  • 1 cup peanuts, salted
  • 1 tbsp five-spice powder
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Cut the duck breast into bite-sized pieces. Combine soy sauce with salted garlic cloves, lemongrass, honey, fruit vinegar, salt, and pepper, and marinate the duck for at least one hour. Heat soybean oil in a wok and fry the duck pieces. Add the broth and rice wine and cook for about 30 minutes. Slice the mushrooms and leeks, and add them to the meat along with the peanuts. Season with five-spice powder, salt, and pepper. Serve with rice or stir-fried noodles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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