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🍽️ Crispy Kale with Duck Cubes

493 kcal · 30 min · 4 servings

Ingredients

• 600 g kale leaves
• 50 g spring onions
• 1 clove of garlic
• 1 small chili pepper
• 80 g carrots
• 10 g fresh ginger
• 100 g red bell peppers
• 80 g celery stalks
• 4 tbsp vegetable oil
• 200 ml duck stock
• 500 g duck meat (without skin and bones)
• salt
• pepper (from the mill)
• 3 tbsp soy sauce
• 0.5 tsp cornstarch

Instructions

1. 1. Remove the tough stems from the kale leaves.
2. 2. Chop the leaves finely until you have about 350 grams.
3. 3. Wash the spring onions and slice them into thin rings.
4. 4. Peel the garlic and chop it finely.
5. 5. Remove the seeds from the chili and chop it finely.
6. 6. Peel the carrots and the ginger.
7. 7. Cut the carrots into thin sticks.
8. 8. Chop the ginger finely.
9. 9. Quarter the bell pepper and remove the stem base, seeds, and white membranes.
10. 10. Slice the bell pepper into strips.
11. 11. Wash the celery and slice it.
12. 12. Wash the kale thoroughly and drain it well.
13. 13. Heat 2 tablespoons of oil in a wok.
14. 14. Fry the kale in the hot oil.
15. 15. Remove the kale from the wok and set it aside.
16. 16. Quickly clean the wok.
17. 17. Heat the remaining oil in the wok.
18. 18. Cut the duck meat into cubes of about 1.5 centimeters.
19. 19. Season the meat with salt and pepper.
20. 20. Fry the duck cubes on all sides.
21. 21. Add the garlic, spring onions, chili, and ginger.
22. 22. Fry the spices briefly.
23. 23. Add the carrots, bell pepper, and celery to the wok.
24. 24. Fry the vegetables briefly.
25. 25. Add the prepared kale back into the wok.
26. 26. Mix all ingredients well.
27. 27. Season with soy sauce, salt, and pepper.
28. 28. Let the dish cook for another 10 minutes.
29. 29. Mix the remaining stock with the cornstarch.
30. 30. Pour the mixture into the wok to thicken the sauce.
31. 31. Taste the dish again.
32. 32. Serve the dish with rice.

Nutrition per serving

• kcal: 493
• Protein: 33 g · Fett/Fat: 36 g · Carbs: 10 g