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🍽️ Chinese-style Duck from the Wok

586 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Pour 500 milliliters of water into a pot and bring it to a boil. Stir in 2 teaspoons of salt and the rice. Bring the mixture back to a brief boil. Reduce the heat, cover the pot, and let the rice swell for about 15 minutes.
  2. 2. Meanwhile, trim, wash, and peel the carrots. Cut them into thin strips or use a grater to shred them.
  3. 3. Wash the snow peas and trim them. If necessary, remove the stringy fibers from the sides.
  4. 4. Wash the mung bean sprouts and drain them well in a sieve.
  5. 5. Trim and wash the spring onions. Cut them into rings about 1 centimeter thick. Peel the garlic clove and chop it finely.
  6. 6. Rinse the duck breast fillet and pat it dry. Rub it with salt and Chinese five-spice powder (a blend of star anise, fennel, cloves, bay leaf, and pepper). Place the fillet skin-side down in a wok and render the fat over medium heat.
  7. 7. Once the skin is brown and crispy, turn the duck breast fillet. Fry it on the meat side in its own fat until golden brown. Then remove the meat and place it on a plate.
  8. 8. Fry the peanuts while stirring in the remaining duck fat. Gradually add the carrots, spring onions, garlic, sprouts, and finally the snow peas. Sprinkle some Chinese five-spice powder over everything and fry for about 5 minutes over high heat, stirring constantly.
  9. 9. Slice the duck meat thinly across the grain. Add it to the vegetables and fry briefly while stirring. Season with soy sauce. Serve the dish with the rice.

Nutrition per serving