If you appreciate oriental flavors, learn how to prepare duck with hoisin sauce, stir-fried noodles, and vegetables.
Ingredients
- Carrot – 1 piece
- Duck – 1 piece
- Leek – 1 piece
- Red bell pepper – 0.5 piece
- Green bell pepper – 0.5 piece
- Yellow bell pepper – 0.5 piece
- Spring onion – 3 pieces
- Edamame beans – 60 g
- Vegetable broth – 250 ml
- Garlic cloves – 3 pieces
- Chow mein noodles – 250 g
- Potato starch – 1 teaspoon
- Ground ginger – 2 pinches
- Chinese five-spice seasoning – 10 g
- Honey – 1 tablespoon
- Vinegar – 2 tablespoons
- Peanut oil – 4 tablespoons
- Oil – 2 tablespoons
- Bamboo shoots – 50 g
- Peanuts – 45 g
- Salt – 1 pinch
- Piri-piri sauce – 0.5 teaspoon
- Soy sauce – 3 tablespoons
- Soy sauce – 3 tablespoons
- Fresh basil – 24 g
Preparation
Hoisin Sauce Blend the peanuts in a blender bowl, add 2 tablespoons of peanut oil, salt, and blend until smooth.
Transfer to a saucepan, add 1 tablespoon of honey, 2 tablespoons of peanut oil, 2 tablespoons of white vinegar, 3 tablespoons of Indonesian soy sauce, mix well. Add 1/2 teaspoon of piri-piri sauce, 2 pinches of ground ginger, and a pinch of Chinese five-spice seasoning, mix again. Place on heat, stirring frequently until the sauce thickens.
Duck Remove the breasts from the duck and set aside.
Cut the duck breasts, without skin, into strips, then into halves. Transfer to a bowl, add 1 tablespoon of soy sauce, mix, and set aside for about 5 minutes.
Heat 1 tablespoon of oil in a deep frying pan or wok, fry the duck breasts in the hot oil for 2-3 minutes. Transfer the contents of the pan to an ovenproof dish. Place in an oven preheated to 100 degrees Celsius just to keep warm.
Remove seeds from the bell peppers and cut into strips. Slice the leek, peel and slice the carrot, and cut the bamboo shoots into strips. Heat 1 tablespoon of oil in the wok, add sliced garlic and spring onions, stir-fry until fragrant, then add bell peppers, carrots, bamboo shoots, and leek. Pour boiling water over the chow mein noodles and let them sit for 3-4 minutes, then drain.
Remove the duck from the oven, add to the vegetables, pour in the broth, add 2-3 tablespoons of hoisin sauce, mix everything. Dissolve 1 teaspoon of potato starch in a small amount of water, add to the pan, mix. Add peeled edamame beans and chopped spring onion, then the noodles, stir-fry briefly.
Finally, add 2 tablespoons of Indonesian soy sauce and the chopped basil.
How to Serve Transfer the dish to a plate, garnish with a basil leaf.
