Crispy Duck on a Bed of Bean Sprouts

For the crispy duck on a bed of bean sprouts, bring the water to the boil with the 5-spice powder, star anise, Szechuan pepper, salt and the whole garlic clove.

Boil the duck fillet in it for 15 minutes and then let it steep in the broth for 1 hour.

Remove the fillet from the broth and let it air dry for about 3 hours. The fillet can also be cooked a day before preparing the dish and then store the dried duck breast fillet in the refrigerator. Pour off about 100 ml of the cooking stock into a saucepan, add the soy sauce and simmer for another 10-15 minutes.

Heat a lot of oil in a frying pan or deep fryer. Fry the duck breast fillet in it until it is nicely browned and has a crispy crust. Take it out again at the end.

Heat the oil again, and fry for another 2 minutes. This will make the crust even crispier. Meanwhile, heat some oil in a wok and sauté the washed bean sprouts for 2 minutes. Then deglaze with the boiled broth and thicken a little with the starch dissolved in water.

If necessary, add some soy sauce and 5-spice powder. Finally, drizzle the sesame oil over the top.

Put the bean sprouts on a plate and arrange the crispy duck cut into bite-sized pieces on top.

Preparation Tip:

Instead of Szechuan pepper, you can also use chili for the crispy duck on a bed of bean sprouts.

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