Ingredients
- 1 clove of garlic
- 100 ml soy sauce
- 1 tbs sesame oil
- 50 ml rice wine
- 1 ts grated ginger
- 400 g duck breast, without skin
- 100 g mushrooms
- 1 red bell pepper
- 1 yellow bell pepper
- 1 ts cornstarch
Preparation
1. Peel and finely chop the garlic. For the marinade, mix soy sauce, sesame oil and rice wine with ginger and garlic. Dab duck breast dry with paper towel, cut into strips and let sit in the marinade for approx. 30 minutes.
2. Clean the mushrooms with a brush or cloth and cut into thin slices. Clean the bell peppers and cut into fine strips.
3. Remove the meat from the marinade and let marinade drip off. Heat the Wok on highest level up to the roasting window, switch to a low level, roast the duck strips in batches and remove.
4. Roast vegetables briefly, sprinkle with cornstarch and stir in. Add the marinade and stir everything well.
5. Add the meat back in. Heat the Wok on highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.
Tip
- For this duck dish, basmati rice serves as the best side.
This recipe has been tested and approved by AMC.
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