John Myers
Poultry: Duck Breast with Stir-fried Vegetables Shlem-Shlem
The perfect poultry: duck breast with stir-fried vegetables shlem-shlem recipe with a picture and simple step-by-step instructions.
- 1 piece Barbarian duck breast approx. 400 g
- 1 piece Orange, this is the juice
- 50 ml Extra virgin olive oil
- 1 teaspoon Hoi Sin Sauce
- 0,5 teaspoon Green curry paste
- 1 piece Fresh ginger, the size of a walnut
- 0,5 teaspoon Ground turmeric spice
- 0,5 teaspoon Black pepper from the mill
- 1 tea Red chilli flakes
- 2 piece Fresh onions
- 1 piece Fennel bulb, small
- 0,5 pole Leek
- 3 piece Carrots, small
- 1 teaspoon Salt
- Possibly some sugar
- Peel the ginger and chop it very finely. I cut it coarser and removed it again before roasting. Mix with the juice of the orange, the oil and the spices to form a marinade.
- Cut the duck breast into bite-sized pieces and soak in the marinade for about 3 hours.
- Peel the onion, the fennel bulb and the carrots and wash them into fine strips, wash the leek and cut into slices.
- Heat oil in a pan (wok would be better, but I don’t have it) and fry the duck in portions. Remove and set aside.
- Now, one after the other, add the onion, then the carrots, now the fennel and finally the leek to the pan and cook while stirring constantly. The onion should have turned some color, but like the rest of the vegetables still have a bit of bite.
- Finally, add the meat again, dilute the marinade with a little water and pour on.
- In the meantime, cook rice.
- Finally, season the whole thing with salt, pepper and possibly a little sugar.
- Place the rice on preheated plates or in small bowls and enjoy the meat with chopsticks straight from the pan (NOT WITH ME – I NEED A FORK !!!) or on the rice.
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