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🍽️ Duck Strips with Wok Vegetables

484 kcal · 30 min · 4 servings

Ingredients

• 2 duck breast fillets (approx. 250 g each)
• 2 stalks lemongrass
• 1 tsp freshly grated ginger
• 4 tbsp soy sauce
• 3 tbsp sherry
• 0.5 tsp sambal oelek
• 1 clove of garlic
• 4 large carrots
• 1 large onion
• 500 g chard
• 1 tsp cornstarch
• 125 ml chicken broth
• oil (for frying)

Instructions

1. 1. Slice the duck breast fillets into strips about 0.5 cm wide.
2. 2. Remove the outer leaves and tough ends from the lemongrass.
3. 3. Quarter the bottom 10 cm of the lemongrass lengthwise and chop it finely.
4. 4. Mix the chopped lemongrass with ginger, soy sauce, sherry, and sambal oelek.
5. 5. Peel the garlic and press it into the marinade.
6. 6. Take half of the marinade and mix it with the duck strips.
7. 7. Let the marinated meat chill in the refrigerator for 1 hour.
8. 8. Peel the carrots.
9. 9. Cut the carrots into thin diagonal slices.
10. 10. Peel the onion and cut it into eighths lengthwise.
11. 11. Wash the Swiss chard thoroughly.
12. 12. Cut the white stems of the Swiss chard into 0.5 cm wide strips.
13. 13. Cut the Swiss chard leaves into 3 cm wide strips.
14. 14. Stir the cornstarch smooth with 3 tablespoons of cold water.
15. 15. Combine the cornstarch-water mixture with the broth and the remaining marinade.
16. 16. Heat some oil in a wok.
17. 17. Sauté the meat in portions for 2 to 3 minutes, stirring.
18. 18. Remove the seared meat from the wok and set it aside.
19. 19. Sauté the carrots, onion, and Swiss chard stems for 3 to 5 minutes, stirring.
20. 20. Deglaze the vegetables with the marinade-broth mixture.
21. 21. Let the vegetables simmer over medium heat for 8 to 10 minutes.
22. 22. Stir in the Swiss chard leaves during the last 5 minutes.
23. 23. Return the duck meat to the wok and heat it through briefly.
24. 24. Serve the dish with rice.

Nutrition per serving

• kcal: 484
• Protein: 30 g · Fett/Fat: 34 g · Carbs: 12 g