Glazed Wok-Cooked Carrots with Breast of Duck

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Winter Main courses Poultry Vegetables Stir-fry Sauce Wok recipes Christmas season

Preparation time: 25 mins

Calorific value (per portion): 3803 kJ / 909 kcal

1 carrot
1 yellow carrot (or use common orange)
1 purple carrot (or use common orange)
½ pear
a small piece of ginger
1 small garlic clove
½ green chilli
1 leek
1 pak-choi
2 duck breasts (each approx. 200 g)
2 tbsp. rape seed oil
3 tbsp. Kikkoman stir-fry sauce
1 tsp. sweet mustard
1 tbsp. honey
100 ml water
4 tbsp. sweet chilli sauce
1 tbsp. sesame oil
1 tsp. cornflour
50 g cashew nuts
2 tbsp. chopped parsley

Preparation

Peel the carrots and cut diagonally into slices. Quarter the pear, remove the core and cut into pieces. Peel the ginger and garlic, chop into small pieces, then halve the chilli lengthways and remove the seeds, then chop finely. Trim the leek and pak-choi, rinse and cut diagonally into large pieces.

Cut across the duck skin diagonally in both directions and place skin-side down in a cold frying pan without oil. Slowly heat up the pan. Cook the duck breast for approx. 8 minutes on the skin side until crispy, season and then cook on the meat side for 2-3 minutes. Remove from the pan and wrap in aluminium foil.

Now put the carrots, garlic, ginger and chilli into the pan and sauté in rape seed oil for approximately 3 minutes.

Mix together the stir-fry sauce, mustard, honey, water, sweet chilli sauce, sesame seed oil, add to the pan and bring to the boil briefly. Add the rest of the vegetables, cashew nuts and pear and cook slowly until done. After cooking, stir in the parsley and season with stir-fry sauce.

Tip! Serve with basmati rice.