Duck Breast From the Wok

Remove the skin from the duck breasts. Cut into tender strips, season lightly with salt and season with pepper. Stir cornstarch with half a cup of water, pour over duck breast slices. Stir well and place on a deep plate for 20 min. The duck breasts will get a slight “film”, making them more tender with the short roasting. Chop all other ingredients. Mushrooms in slices. Ginger exceptionally small.

Wok or large saucepan on a hotplate form. Add olive oil, heat to smoking point and sear the duck breast slices, moving constantly – add mushrooms and spices. Add soy sauce, clear soup and walnut oil. Thereupon no longer season with salt, as soy sauce is salty enough.

If you want it spicier, season with sambal oelek or cayenne pepper. Who likes it fruity, with orange juice. Both are also very tasty.

Serve with a little basmati rice.

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