For ➋3 tbs peanut oil
2 duck chest fillets with skin, 150 g each
200 g green beans
300 g broccoli
1 Spanish pepper
½ clove of garlic
40 g cashew nuts
3 tbs light Japanese oyster sauce
3 tbs sesame oil
5 tbs dry white wine or sake*
salt & black pepper
3 ts thickener(**)
2 sprigs coriander
Heat peanut oil in wok. Braise chests with skin down for 4 m. Turn and bake for another 3 m.
Slice the chests thinly and put aside.
Clean and cut beans, broccoli and pepper.
Squeeze garlic over bowl.
Add oyster sauce, nuts, sesame oil, white wine* and sliced chests.
Add salt and black pepper.
Shred coriander.
Mix thickener with 1 tbs water.**
Heat 2 tbs of formerly used oil.
Add mixture and wok for 5 m.
Add thickener and cook for another m.**
Serve and garnish with coriander.
Serve with white rice, cucumber and green tea. Dry white wine optional.
*Optional.
**Optional. Cook for 1 additional m when not used.
