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🍽️ Crispy Duck Breast with Wok-Fried Pumpkin and Pepper

480 kcal · 30 min · 4 servings

Ingredients

• 250 g small duck breast fillet (1 small duck breast)
• 1 lime
• 1 hazelnut-sized piece ginger
• 2 tbsp oil
• 250 g pumpkin flesh
• 1 red bell pepper
• 1 stalk leek
• 1 clove garlic
• 50 g bean sprouts
• 3 tbsp rice wine
• soy sauce
• pepper from the mill
• salt (to taste)

Instructions

1. 1. Remove the skin from the duck breast.
2. 2. Slice the duck breast into thin pieces.
3. 3. Rinse the lime and finely grate the zest.
4. 4. Peel the ginger and dice it finely.
5. 5. Mix one tablespoon of oil with the lime zest and the ginger.
6. 6. Rub the duck slices with the marinade.
7. 7. Let the meat marinate covered in the refrigerator for 15 minutes.
8. 8. Cut the pumpkin into small pieces.
9. 9. Quarter the bell pepper, remove the seeds, and rinse it.
10. 10. Cut the pepper into thin strips.
11. 11. Clean the leek, rinse it, and slice it into rings.
12. 12. Peel the garlic cloves.
13. 13. Heat the remaining oil in your wok.
14. 14. Fry the duck breast slices in the wok.
15. 15. Add the pressed garlic and fry it briefly.
16. 16. Push the meat to the side of the wok.
17. 17. Add the pumpkin to the center of the wok.
18. 18. Fry the pumpkin for about 5 minutes, turning it occasionally.
19. 19. Push the pumpkin to the side of the wok as well.
20. 20. Add the pepper, leek, and bean sprouts to the wok.
21. 21. Fry the vegetables for about 3 minutes.
22. 22. Mix everything well together.
23. 23. Season with rice wine, soy sauce, and pepper.
24. 24. Add a little salt if needed.
25. 25. Let the dish rest in the wok for 1 to 2 minutes.

Nutrition per serving

• kcal: 480
• Protein: 31 g · Fett/Fat: 30 g · Carbs: 22 g