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🍽️ Sweet and sour duck breast with snow peas
466 kcal · 30 min · 4 servings
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Ingredients
- 2 duck breast fillets (approx. 600 g)
- salt
- pepper (from the mill)
- 0.5 bunch spring onions
- 12 kumquats
- 150 g snow peas
- 2 red chili peppers
- 1 garlic clove
- 4 tbsp oil
- 2 tsp freshly chopped ginger
- 1 tbsp soy sauce
- 1 tbsp sherry vinegar
- 20 ml orange liqueur
- 125 ml poultry stock
- 1 tbsp chopped coriander leaves
Instructions
- 1. Cut the duck breast fillets into small cubes.
- 2. Season the meat pieces generously with salt and pepper.
- 3. Wash the spring onions.
- 4. Roughly chop the white and light green parts of the spring onions.
- 5. Wash the kumquats.
- 6. Slice the kumquats into thin rounds.
- 7. Wash the chili peppers.
- 8. Remove the seeds from the chili peppers.
- 9. Slice the chili peppers into fine rings.
- 10. Wash the snow peas.
- 11. Trim the ends of the snow peas.
- 12. Cook the snow peas for 3 minutes in boiling salted water (blanching = cooking briefly in boiling water).
- 13. Rinse the snow peas under cold water.
- 14. Let the snow peas drain.
- 15. Peel the garlic.
- 16. Slice the garlic thinly.
- 17. Heat the oil in a wok.
- 18. Fry the duck pieces for 4 to 5 minutes.
- 19. Remove the duck pieces from the wok.
- 20. Keep the duck pieces warm.
- 21. Sauté the garlic and spring onions in the remaining fat.
- 22. Add the kumquat slices.
- 23. Add the chili rings.
- 24. Cook everything for another 2 to 3 minutes.
- 25. Stir in the snow peas.
- 26. Season the vegetables with salt and pepper.
- 27. Add the ginger.
- 28. Add the soy sauce.
- 29. Add the vinegar.
- 30. Add the orange liqueur.
- 31. Add the stock.
- 32. Let the sauce simmer for a few minutes.
- 33. Adjust the seasoning of the sauce to taste.
- 34. Return the duck pieces to the pan.
- 35. Heat the duck pieces through.
- 36. Serve the dish garnished with fresh coriander.
Nutrition per serving
- kcal: 466
- Protein: 27 g · Fett/Fat: 33 g · Carbs: 13 g