UTees Duck in the Wok

Ingredients for 4 servings:

• 2 steaks (duck steaks)
• 4 m.-sized carrot(s)
• 1 vegetable onion(s)
• 1 leek(s)
• 1 bell pepper(s), yellow
• 1 piece(s) ginger, about the size of an egg
• 3 cloves garlic
• 1 tsp five-spice powder
• 1 tsp spice mix (garam masala)
• ½ tsp curry powder (Thai curry), yellow
• 1 tsp curry
• ½ tsp spice mix (Chinese spice), hot
• 1 tbsp oyster sauce
• 5 tbsp soy sauce
• 3 tbsp olive oil
• 1 tbsp curry paste (Thai curry paste), green
• 5 dashes fish sauce
• salt and pepper
• possibly coconut milk

Instructions

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

Duck meat with lots of vegetables and an Asian touch

Cut the duck steaks into bite-sized strips (against the grain), removing any remaining fat, tendons, and cartilage. Mix the five-spice powder, garam masala, Thai curry powder, curry powder, Chinese spice, oyster sauce, soy sauce, and olive oil into a paste (the amounts can be adjusted according to personal taste) and marinate the duck meat in it for at least half an hour. Meanwhile, clean and chop the vegetables: cut the carrots into diagonal slices, the onion into three thick slices crosswise, which are then cut into eighths radially, the leek into approximately 6 cm long pieces, which are then cut lengthwise into thin strips, and the bell pepper into thin segments, which are then halved crosswise. Peel the ginger and slice finely. Press the garlic or chop it very finely. Add the oil to a wok and sauté the vegetables one by one, then keep warm. Next, sear the green Thai curry, followed by the meat in the marinade in the wok (adding a little more oil). Add the vegetables back in, mix well, and cook to taste. Season to taste and serve with rice. The dish also tastes great with a little coconut milk.