Glazed Duck with Stir-Fried Vegetables

I've had this kind of duck on my mind for a long time. I'd had enough of the admittedly tasty but way too greasy meat swimming in oil that the Chinese place around the corner serves. This time I decided to make dinner at home, and I hit the bullseye. The duck turned out super tasty, tender and aromatic. Not to mention the vegetables, which simply disappeared in a few minutes.

It turned out that I had a bit too little duck breast, so I also used a sizable goose breast. It took a little longer to cook, but it's just as tasty.

Glazed duck with stir-fried vegetables

And one more thing… if you can't find mini bok choy (also known as pak choi), you can use "regular" bok choy and chop it.

Instructions - Glazed Duck with Stir-Fried Vegetables

Preheat the oven to 180°C (350°F).

Wash, clean and dry the duck. If it's whole, cut it in half. Rub it with oil and salt, place it skin side down in a baking dish and put it in the preheated oven, on the second rack from the bottom, for about 80 minutes.

Meanwhile, prepare the glaze. In a saucepan, stir the preserves together with 50 ml soy sauce and 50 ml chili sauce and heat until slightly thickened and well combined (about 2 minutes).

Wash and dry the vegetables. Cut the bell pepper into strips and cut the baby corn in half lengthwise.

After 80 minutes of baking, raise the oven temperature to 220°C (430°F), brush the meat thoroughly with the glaze and bake for another 5 minutes. Brush with the glaze again, season with pepper and bake for another 5 minutes. Then turn on the broiler and bake for another 5 minutes (if your oven doesn't have a broiler function, you can move the pan to a higher rack). Turn off the oven, open the door slightly and leave the duck in the warmth.

At the same time, heat 4 tbsp oil in a wok. Add the bell pepper, corn and sugar snap peas and stir-fry for about 6 minutes. Add the bok choy and fry for another 2 minutes. Press in the garlic, add the remaining soy sauce and chili sauce and stir. Season to taste and serve with slices of duck and basmati, jasmine or wild rice.

Enjoy!

Source

Glazed duck with stir-fried vegetables

Prep time: 30 mins

Cook time: 100 mins

Total time: 2 hours 10 mins

Serves: 4

Ingredients

• about 1.8 kg duck breasts
• 6 tbsp oil
• salt
• 80 g apricot preserves
• 100 ml soy sauce
• 100 ml sweet chili sauce
• pepper
• 200 g mini bok choy (pak choi)
• 100 g baby corn (canned works too)
• 1 red bell pepper
• 150 g sugar snap peas
• 1 garlic clove

Instructions

1. #instruction#

Nutrition Information

Serving size: 1 serving Calories: 750