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Wok of sautéed duck with ginger and almonds

  • Preparation : 25 minutes
  • Cooking : 15 minutes
  • Portions : 4
Wok de canard sauté au gingembre et aux amandes

Ingredients

  • 450 g (3 packages) duck meat for Chinese fondue
  • 15 g (1 tbsp.) freshly grated ginger
  • 40 ml lemon juice (about 1 freshly squeezed and strained lemon)
  • 3 pieces of ginger confit (sold in Asian grocery stores), thinly sliced
  • 2 sprigs fresh coriander
  • 2 green onions, finely chopped
  • 10 ml (2 tsp) sesame oil
  • A pinch of ground chili pepper (optional)
  • 50 g (1/2 cup) toasted slivered almonds
  • 30 ml (2 tbsp.) olive oil
  • 1 grey shallot, finely chopped
  • 30 ml (2 tbsp.) liquid honey
  • 30 ml (2 tbsp.) soy sauce (preferably Kikkoman Green)
  • 15 ml (1 tbsp.) cornstarch
  • Salt and pepper to taste

Preparation

  1. Separate the fondue meat slices. Dust both sides of each piece lightly with cornstarch and set aside.

  2. Finely grate the fresh ginger. Cut the ginger confit into thin slivers and set aside.

  3. Peel and finely chop the shallot. Set aside.

  4. Heat the oil in the wok, then sweat and brown the shallots over medium heat for 5 minutes, stirring constantly. Remove from the wok and set aside.

  5. Add the fondue meat slices to the wok, sear on high heat for 2-3 minutes, stirring constantly. Remove from the wok and set aside.

  6. Return the shallots to the wok and add the grated ginger, ginger confit slivers, slivered almonds, honey, lemon juice and soy sauce. Season to taste.

  7. Allow to cook and reduce for 2 minutes on medium heat, stirring constantly. Add the fondue meat and mix well. Finish by adding the fresh coriander and chopped green onion.

Accompaniment

This dish can be served with plain basmati rice or as an appetizer on crisp lettuce leaves.

Recipe from David Vinas, professional chef

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