Round-trip duck aiguillettes in the wok

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Ginger, onion, lime, pepper, a little oil… Here is a first list of ingredients that will allow you to cook your duck aiguillettes in the wok. A typical Chinese recipe that we invite you to discover .

INGREDIENTS: 6 PERS.

600g Duck aiguillette
2 Pepper
1 large Onion
2 Clove garlic
30g fresh ginger
1 Lime
2 rods Lemongrass
2 small fresh chilli
4 Sprig of coriander
3 tbsp. soup Nuoc-mam
1 C. coffee Sugar
3 tbsp. soup Oil

Getting the recipe ready:

Step 1

Sprinkle the duck aiguillettes with the lime juice. Reserve at room temperature.

Step 2

Rinse the peppers, remove the seeds and the white membranes. Cut them into strips. Peel the onion, chop it. Peel the garlic and ginger and chop them with the lemongrass. In a bowl, melt the sugar in the nuoc-mâm.

Step 3

Put the oil to heat in a wok. Tilt it in all directions to grease the walls. Sauté the onion and peppers for 2 minutes over high heat. Book. Cook the minced garlic, ginger and lemongrass for 1 minute, stirring constantly. Add the duck aiguillettes and whole peppers. Sauté for 2 to 3 minutes over high heat until the meat has released its water and begins to brown. Return the onion and peppers to the wok. Pour in the nuoc-mâm. Let reduce for 1 minute while mixing. Serve immediately sprinkled with coriander leaves.