Spicy Duck Breast with Spinach – Wok

1. score the duck breast on the skin side in a diamond shape. Stir 3 tbsp soy sauce with honey and pepper. Turn the duck breast in it on the other side and marinate in the refrigerator for 1 hour.

In the meantime, rinse and quarter the bell bell pepper, clean and cut into thin strips. Rinse and clean the spring onions, then cut diagonally into fine rings.

Rinse and scoop out the spinach, removing the stems. Drain the bamboo shoots. Clean the chili peppers, slice lengthwise, rinse and cut into fine strips. Peel and crush the garlic cloves. 4.

Heat the oil in a wok over high heat. Drain the duck breast and sear in the hot oil over medium heat for 5 min on each side. Remove later and wrap in aluminum foil.

Pour off all but 2 tbsp of the drippings. Stir-fry the garlic, spring onions, chillies, peppers and bamboo shoots for 1 minute. Add the spinach and cook for 1 minute, turning continuously until the spinach falls together.

Season with the remaining soy sauce, coriander, marinade and salt.

Cut the duck breast diagonally into thin slices and arrange with the vegetables. Pour the gravy over it and let everything sit together with the lid on for another 2-3 minutes. Sprinkle the chives on top. Serve with long grain rice.

Tip: Instead of soy sauce, season the dish with fish sauce (Asian store), which gives a special flavor.

Tip: As an alternative to the fresh

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