Spicy Duck with Green Onion and Bell Pepper Stew
4 servings
20 minutes
Duck, China's most important bird, is prepared here in a European style, creating an explosive combination with an Asian-style side dish.
1
Make several cross cuts on the duck breasts, trying not to cut through to the meat. Insert a clove into each breast, break the star anise and cinnamon stick.
- Anise (star anise): 2 pieces
- Cinnamon sticks: 1 piece
- Carnation: 4 pieces
2
Pour any vegetable oil over the fillet, massage the bird to evenly distribute it over all the duck breasts, and let them marinate for an hour.
- Vegetable oil: 50 ml
3
After an hour, throw away all the spices and mix the remaining marinade with honey.
- Honey: 1 teaspoon
4
Heat the pan (not too much) and place the duck breasts skin-side down. Fry, gradually increasing the heat, until the skin turns golden. Flip and fry for one minute on the other side.
- Duck breast fillet: 4 pieces
5
Place the chicken breasts (skin side up) in a preheated oven at 180 degrees for ten minutes. Two minutes before the time is up, brush the duck skin with a mixture of marinade and honey.
- Honey: 1 teaspoon
6
Meanwhile, while the duck is in the oven, blanch the green onions by trimming the thin tops of the stems and boiling them in salted water for thirty seconds, then place the onions in the refrigerator or cool them under ice water to retain their color.
- Green onion feathers: 18 pieces
7
Heat olive oil with soy sauce and sugar in a pan, quickly stir-fry the sliced sweet pepper. It should become soft but not lose its freshness completely.
- Olive oil: 50 ml
- Soy sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Sweet pepper: 2 pieces
8
Add green onion stems to the sautéed bell pepper, drizzle the stew with lemon juice, and serve with spicy duck sliced thick or thin.
- Green onion feathers: 18 pieces
- Sweet pepper: 2 pieces
- Lemon: 1 piece