October 12, 2010

magret de canard my stylie

yesterday i didn t have much left in my fridge except for some celery and some red onions... yes, yes, i did have Japanese shortgrain rice too, but i always do have a lot of dry goods in my larder... anyway, so not much re fresh veggies.

however, i had a serious craving for duck breast, and since my taste buds are still suffering a bit, i needed something that had enough flavor, so i came up with this:


1 nice big piece of magret de canard or 2 small ones, approx. 600 grams
4 or 5 celery sticks, cut into 2 cm pieces
1 large red onion, sliced
3 garlic cloves, sliced very thinly
1 tablespoon groundnut oil
4 tablespoons soysauce
3 tablespoons mirin (Japanese cooking wine)
2 tablespoons Shaoxing rice wine
1 tablespoon sweet chili sauce
some ground black pepper


score the skin/fatty side of your duck breast
heat your wok WITHOUT any oil until nearly smoking and start frying the duck breast skin side down
you will notice there will be a lot of fat coming out of the duck breast, discard before this starts to burn
once the skin is crispy, turn the duck breast over and leave to cook for about 3 minutes... then take the breast out to rest (it will still be raw in the middle, but that s fine, because it will be added to the cooked veggies and left to cook a little longer)
clean out the wok with some kitchen paper so as not to leave any burnt bits from frying the duck breast
add a little groundnut oil and start stir-frying the onions, then add the celery pieces, the garlic and the seasoning... turn the heat on low and cover... leave to steam for about five minutes until the celery is just al dente
slice the duck and add to the vegetables, leave to cook for another 2 minutes and serve with a steaming bowl of rice

i was very pleased with the result, seeing as i could taste every ingredient... i m guessing you could try this with carrots and onions, different kinds of mushrooms... quick and simple

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