Interested in Asian art of cooking? Then you definitely chose the right recipe. I will show you how to cook an Asian duck with beans, mushrooms, bell peppers and coriander – and that in a really short time.
In the end you will enjoy a delicious meal that is also nice to look at because of the colorful vegetables.
The preparation for our Asian duck
It’s often the small things in life, that make us feel happy. In this case it means: a few ingredients + short preparation time = great taste experience.
The following things are on our shopping list: one duck breast, mushrooms, beans, one red bell pepper, soy sauce, chili, ginger, garlic, peanut oil, a dash of brown sugar and coriander. Most of the ingredients you will probably have at home, and the rest you will get in every supermarket.
Before we start cooking the duck, we start preparing the beans. I use fresh beans for my dish but it is also possible to take frozen or canned ones. They also taste really good.
The first step is to cut off the ends of the beans and then halve them. I take not more 6 beans at one time, so I can cut off just as little as possible. The advantage for you: the more you keep, the more you can eat. If you are in a hurry, you can also cut all at once.
Beans are vegetables that have to be blanched shortly before you can brown them together with the other ingredients.
“To blanch”: to boil briefly to destroy undesired flavors and to free the vegetables from pathogens
Fast cooking: Cut the duck into pieces
In many recipes they sear the duck as a whole. Because we want to cook the dish in a short time, we have to cut the duck breast into pieces. As you can see in my video, I add the duck breast with the skin facing down to the mushrooms in the pan. That is very important so the duck gets really crispy in the end. And we definitely want a crispy duck!
As you may have noticed, one ingredient I use is brown sugar. The brown sugar is very important for the dish as it will make the duck even more tasty.
Sugar in a salty dish? Sounds weird? Yes a little, but it won’t turn it into a dessert just because of a dash of brown sugar. We make caramel with the sugar. It works great in combination with the meat, ginger, chili, garlic and mushrooms.
We only have to sprinkle the pan with a little of the brown sugar and it will automatically start to caramelize. Mhmm … what a great flavor!
The bell pepper makes it colorful!
The Eyecatcher: a red bell pepper
Honestly, we could live without the bell pepper. But how do you say – a feast for the eyes. And that’s why the bell pepper became part of my duck recipe. With the bell pepper, the dish looks much more tasty and colorful. If you don’t believe it, watch my video!
Quick, quicker, Asian duck
With a record time of 30 minutes, our duck is ready for eating. If the vegetables are prepared, the rest will only take a few minutes.
And the result is an amazing Asian duck!
Similar recipes on other websites
Sarah shows us a spicy version of an Asian duck on her English blog. Click here.
At feinkoch.org you will find a nice duck recipe with carrots.
The sizzle brothers show a grilled version of the recipe. More here.