Duck Breast with Vegetables

Rinse duck breasts and pat dry. Season with salt and pepper. Score skin in a diamond pattern. Heat 2 tablespoons oil in a wok and cook duck breasts for 5 minutes on both sides. Transfer duck breasts to a preheated oven and cook at 180°C (approximately 350°F) for 15 minutes.

Rinse chile pepper, cut in half, remove seeds and finely chop. Peel and chop garlic. Rinse scallions and cut into strips. Peel carrot and cut diagonally into thin slices. Heat sesame oil in a wok and saute carrot slices over high heat. Add chile peppers, garlic, bean sprouts, corn cobs and scallions and cook for 3 minutes while stirring. Deglaze with broth and season with salt, pepper and sauces. Cut duck breast into thin slices and add to wok. Heat briefly. Rinse cilantro, shake dry, pluck leaves and coarsely chop. Add to wok.