Asia: marinated duck breast from the wok

I got this recipe about 25 years ago for de Volkskrant where I then had a weekly share in the recipe section for a while. I am a great lover of duck breast and always tend to prepare it very classically, but I also find it delicious this way with an Asian touch. - RECIPE AND RECIPE TEXT: JONAH FREUD | PHOTOGRAPHY: MITCHELL VAN VOORBERGEN | WINE TIPS: MARJOLEIN SCHUMAN

Asia: marinated duck breast from the wok

What you need (4 people)

MARINADE

• 2 tbsp oyster sauce
• 1 tbsp sweet soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 tbsp mirin

RELATED

• 400 g duck breast, in small pieces
• 2 spring onions, finely chopped
• 2 cloves of garlic, finely chopped
• 1 green chilli, seeds removed and diced
• 1 red pepper, seeds removed and sliced
• 100 g snow peas
• 3 tbsp sunflower oil
• 250 g egg noodles
• ½ bunch of coriander (leaves only)

This is how you make it

Mix the marinade ingredients well. Spread the marinade over the duck breast and leave to marinate for at least 15 minutes. Put the wok on high heat and heat the oil in it until very hot. First add the spring onions, garlic and pepper to the wok and fry for a few minutes. Then add the diced duck breast and fry vigorously for a few minutes. Then stir in the peppers and mangetout and fry for about 5 minutes on high heat, stirring constantly. Especially the peppers and mangetout should stay crunchy. Meanwhile, prepare the noodles according to the instructions on the packet and serve separately. Just before serving, sprinkle a handful of coriander over the duck.

More recipes?

This recipe is from: MEMMISJ, THE JEWISH WORLD CUISINE ACCORDING TO JONAH FREUD | CARRERA CULINAIR | ISBN: 9789048861804 | € 35

You can read more recipes in WINELIFE Magazine 79. Order individual issues here!

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