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🍽️ Asian duck ragout with vegetables

557 kcal · 30 min · 4 servings

Ingredients

• 400 g small duck breast fillets (skinless, 2 small duck breast fillets)
• 40 g fresh ginger (1 piece)
• 1 clove garlic
• pepper
• coarsely crushed dried chili peppers
• 1 pinch ground coriander
• 1 pinch ground cloves
• 1 piece star anise
• 1 pinch cinnamon
• 5 tbsp oyster sauce (or soy sauce)
• 1 small bunch soup vegetables
• 2 tsp liquid honey
• 1 tbsp oil (e.g. peanut oil)
• 300 ml vegetable stock (jar)
• 1 tsp sesame seeds
• 100 g rice noodles
• salt

Instructions

1. 1. Rinse the duck breast fillets under running water and pat them completely dry with kitchen paper. Cut the meat into cubes of about 3 centimeters.
2. 2. Peel the ginger and garlic cloves. Chop both ingredients into very fine small cubes.
3. 3. Mix the meat cubes with the ginger, garlic, spices, and 2 tablespoons of oyster sauce. Cover the bowl and let the mixture marinate at room temperature for about 2 hours.
4. 4. Meanwhile, clean or peel the soup vegetables and cut them into fine cubes. Stir the remaining oyster sauce well with 2 teaspoons of honey.
5. 5. Heat oil in a casserole dish. Fry the meat cubes in batches until brown, then remove them from the pot. Fry the vegetable cubes vigorously in the remaining fat. Deglaze with the oyster sauce-honey mixture and some meat stock, and bring to a boil.
6. 6. Return the meat to the pot and simmer covered on low heat for 20 to 30 minutes. Stir occasionally and gradually add the remaining meat stock so that the meat is always just covered with liquid.
7. 7. Roast the sesame seeds in a pan without additional fat until fragrant. Remove them and let them cool on a plate.
8. 8. Cook the mie noodles in boiling salted water for about 3 minutes. Drain them in a sieve and let them drain well.
9. 9. Season the duck ragout to taste with oyster sauce, pepper, and honey. Serve the dish with the noodles and sesame.

Nutrition per serving

• kcal: 557
• Protein: 49 g · Fett/Fat: 19 g · Carbs: 45 g