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Ingredients
Stir-fried Vegetables with Duck
- Ingredients
- 2 duck legs (each about 250 grams)
- 2 sprigs Lemongrass
- 1 tsp freshly grated ginger
- 4 Tbsps soy sauce
- 3 Tbsps sherry
- ½ tsp Sambal oelek
- 1 garlic clove
- 4 large carrots
- 1 large onion
- 500 grams Swiss chard
- 1 tsp cornstarch
- 125 milliliters Chicken broth
- vegetable oil (to sauté)
Cut the duck breasts into about 1/2 cm thick slices (approximately 1/4 inch). Remove the outer leaves and stalks from the lemongrass. Quarter the bottom 10 cm (approximately 4 inches) and chop finely. Mix lemongrass, ginger, soy sauce, sherry and sambal oelek. Peel the garlic and squeeze through a garlic press. Mix half of the marinade with the duck meat and chill in the refrigerator for 1 hour. Peel the carrot and cut into thin slices.
Peel the onion and cut into eighths. Rinse and peel the swiss chard. Cut the white stalks into 1/2 cm-wide (approximately 1/4 inch) strips, and cut the leaves into 3 cm-wide (approximately 1 inch) strips. Mix the cornstarch with 3 tablespoons of cold water and mix with the broth and the remaining marinade. Heat the oil slightly in a wok. Add the meat portions and fry for 2-3 minutes while stirring and remove.
Fry the carrots, onions and chard stalks for 5 minutes while stirring. Pour in the marinade and simmer over medium heat for 8-10 minutes. In the last 5 minutes, stir in the green chard. Serve hot with the duck and rice as desired.