Braised Breast of Duck with Vegetables
Cut the spring onions into fine rings and place in cold water for approx. 10 minutes. Then drain well in a sieve. Blanch the spinach and drain well. Trim the shitake mushrooms. Trim the duck and make 4-5 cuts on the skin side with a knife.
Heat up a pan and fry the duck, skin side down, without oil. Turn it over and briefly fry the meat side. Dip the meat in ice cold water and then dab dry. Cut the meat into 3 to 4 mm thick slices and coat in potato flour. Knock off the surplus flour. Put the chicken stock and wok sauce into a pan and bring to the boil.
Add the shitake mushrooms and cook for 2 to 3 minutes. Then remove the mushrooms from the pan and keep warm.
Then put the duck slices in the cooking liquid and simmer for around 1 minute. Make sure that the slices are not lying on top of each other. Remove the duck from the cooking liquid and arrange on a plate. Bring the liquid to the boil again and cook the spinach in it. Then arrange the spinach and mushrooms next to the meat. Reduce the cooking liquid and pour it over the duck slices. Prepare the wasabi and sprinkle with spring onions.
Tip! This meal is served an entree in Japan. If you want it to be a main course, serve it with rice.