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🍽️ Wok Duck with Colorful Vegetables

676 kcal · 30 min · 4 servings

Ingredients

• 500 g duck breast fillet
• 2 tbsp oil
• 1 small head white cabbage
• 200 g shiitake mushrooms
• 6 tbsp sesame oil
• salt
• pepper
• 2 red chili peppers
• 4 garlic cloves
• 400 g small corn cobs
• 1 bunch spring onions
• 0.125 l broth
• 4 tbsp oyster sauce
• 4 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 bunch fresh cilantro

Instructions

1. 1. Wash the duck breasts thoroughly and pat them dry with a kitchen towel.
2. 2. Season the meat on both sides with salt and pepper.
3. 3. Score the skin of the duck breasts in a diamond pattern, but be careful not to cut deep into the meat.
4. 4. Heat two tablespoons of oil in a wok.
5. 5. Sear the duck breasts for five minutes on each side.
6. 6. Place the breasts in a preheated oven at 180 degrees Celsius and roast them for another 15 minutes.
7. 7. Meanwhile, remove the outer leaves of the white cabbage and halve the head.
8. 8. Cut out the hard core from the cabbage halves.
9. 9. Slice the cabbage leaves into thin strips.
10. 10. Clean the mushrooms thoroughly.
11. 11. Wash the chili peppers and cut them in half lengthwise.
12. 12. Remove the seeds from the chili peppers and dice them finely.
13. 13. Peel the garlic and chop it finely.
14. 14. Trim the spring onions, wash them, and slice them into thin rings.
15. 15. Heat sesame oil in the wok over high heat.
16. 16. Sauté the white cabbage strips and the shiitake mushrooms briefly.
17. 17. Add the chili peppers, garlic, corn, and spring onions.
18. 18. Cook the vegetables, stirring constantly, for another three minutes.
19. 19. Deglaze the vegetables with the broth.
20. 20. Season the sauce with salt, pepper, and the desired sauces.
21. 21. Slice the cooked duck breast into thin slices.
22. 22. Cook the rice as a side dish according to the package instructions.

Nutrition per serving

• kcal: 676
• Protein: 33 g · Fett/Fat: 44 g · Carbs: 38 g