Pato en salsa de ajo con verduras

Ingredientes

• 4 duck breasts (120 grams or 4 ounces each)
• 1 large onion (cut into quarters and separated into petals)
• 1 cup broccoli florets
• 1 cup carrots (cut into batons)
• 1 cup red pepper (sliced)
• 4 cloves garlic
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon Chinese 5-spice powder
• 2 tablespoons rice wine vinegar
• 1 tablespoon dark brown sugar
• 2 tablespoons tomato puree / tomato paste
• 2 cups chicken stock (you can use 2 stock cubes dissolved in 2 cups of boiling water)
• 2 tablespoons cornflour / cornstarch (mixed with 4 tablespoons cold water)
• 1 tablespoon sunflower oil (or duck fat) (for frying the onions)
• 1 to 2 spring onions or scallions (for garnish)
• salt to taste

Preparación

1. 1

   --- Preparation ---

2. 2

   Peel and chop the onions into quarters or 1/6th (depending on size). Separate them into petals. Crush or finely chop the garlic. Peel the carrots and cut them into thin batons. Separate the broccoli into florets. Remove the seeds and membrames from the red pepper and slice thinly. Thinly slice the spring onion.

3. 3

   Dissolve the stock cubes in 2 cups of boiling water. Mix in the soy sauce, oyster sauce, vinegar, brown sugar, tomato paste and 5-spice powder. Set aside until needed

4. 4

   Place the duck breasts skin side down in a dry frying pan and fry over a low heat for about 5 minutes until the skin has turned crispy.

5. 5

   Use a pair of tongs to help you hold the duck in place, and continue to fry the duck on all sides for another 5 minutes.

6. 6

   Remove the duck from the pan and set it aside.

7. 7

   --- Garlic sauce and vegetables ---

8. 8

   Drain all but 2 tablespoons of fat from the pan (or you could use sunflower oil) and fry the onions, garlic, peppers, and carrots until they start to soften.

9. 9

   Pour in the prepared stock and add the broccoli and any other vegetables you may be using.

10. 10

    Cover with a lid, turn the heat down to a simmer and allow to cook for 10 to 12 minutes until the vegetables are cooked, but still crispy.

11. 11

    Mix the cornflour with 2 tablespoons of water and drizzle it into the sauce, and stir over a low heat until the sauce thickens. You may not need all the cornflour.

12. 12

    Taste for seasoning and adjust if necessary.

13. 13

    Slice the duck thinly across the grain and add it to the vegetables. Stir and leave on a low heat for 2 minutes until piping hot.

14. 14

    Serve immediately with either Chinese noodles or white rice.