Stir-Fry Duck with Vegetables

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Stir-Fry Duck with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
500 grams duck legs
2 tablespoons vegetable oil
1 small head Green cabbage
200 grams shiitake mushrooms
6 tablespoons sesame oil
salt
peppers
2 Red chile peppers
4 garlic
400 grams small Corn
1 bunch scallions
liter Broth
4 tablespoons Oyster sauce
4 tablespoons soy sauce
2 tablespoons Hoisin sauce
1 bunch fresh cilantro
How healthy are the main ingredients?
shiitake mushroomsesame oilsaltgarlicCornsoy sauce

Preparation steps

1.

Rinse duck breasts and pat dry. Season with salt and pepper and score skin in a diamond pattern. Heat 2 tablespoons of oil in wok and sear duck breasts for 5 minutes per side. Continue cooking in preheated oven at 180°C (approximately 350°F) for about 15 minutes.

2.

Rinse and halve cabbage, remove stalk and cut leaves into strips. Clean mushrooms. Rinse and halve chile peppers, remove seeds adn ribs and chop finely. Peel and chop garlic. Rinse and dry scallions, cut into strips. Heat sesame oil in a wok and saute cabbage strips and shiitake mushrooms on high heat briefly. Add chile peppers, garlic, corn cobs and scallions and saute for 3 minutes. Deglaze wok with broth and season with salt, pepper and sauces. Cut duck breast into thin slices and add to the vegetables in the wok. Heat through. Rinse and shake dry cilantro, pluck off leaves and chop coarsely. Add to the wok. 

3.

Serve with rice, if desired.