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🍽️ Wok Duck with Savoy Cabbage and Rice

708 kcal · 30 min · 4 servings

Ingredients

• 400 g Napa cabbage
• 1 onion
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 2 duck breast fillets
• peanut oil (for frying)
• salt
• pepper
• sugar
• sweet chili sauce
• 0.5 bunch chives
• 250 g basmati rice
• 1 l warm water
• 1 pinch salt
• 1 tsp butter

Instructions

1. 1. Wash the savoy cabbage thoroughly.
2. 2. Remove the hard core at the bottom of the cabbage.
3. 3. Cut the savoy cabbage into thin strips.
4. 4. Peel the onions.
5. 5. Cut the onions into thin half-rings.
6. 6. Remove the seeds and the stem end of the bell peppers.
7. 7. Cut the bell peppers into thin strips.
8. 8. Tenderize the duck breasts by pounding them lightly with a meat mallet.
9. 9. Cut the duck breasts into strips about 1 cm wide.
10. 10. Heat some oil in a wok pan.
11. 11. Sear the meat on all sides over high heat.
12. 12. Push the seared meat to the side of the pan.
13. 13. Reduce the heat slightly.
14. 14. Stir-fry the savoy cabbage in the center of the pan.
15. 15. Push the cabbage to the side with the meat.
16. 16. Add the onion and pepper strips to the pan.
17. 17. Stir-fry the vegetables briefly.
18. 18. Gently mix everything together.
19. 19. Season the mixture sweet and spicy to taste.
20. 20. Cut the chives into fine rings.
21. 21. Sprinkle the finished dish with the chives.
22. 22. Put the rice, water, and salt into a pot.
23. 23. Bring the liquid to a boil.
24. 24. Let the rice cook gently for about 8 minutes.
25. 25. Drain the cooked rice.
26. 26. Let the rice drain well.
27. 27. Melt the butter in the same pot.
28. 28. Return the drained rice to the pot.
29. 29. Stir the rice with the butter.
30. 30. Let the rice sit on the still warm stove for about 5 minutes.
31. 31. Portion the rice into bowls.

Nutrition per serving

• kcal: 708
• Protein: 32 g · Fett/Fat: 39 g · Carbs: 57 g