Duck Breast Strips in Sesame Sauce

For the duck breast strips in sesame sauce, first prepare the marinade. To do this, mix the soy sauce with about 1 tablespoon of rice wine, a pinch of salt and half of each ginger and green onions. Cut the duck breast fillets into very thin strips, place them in the prepared marinade and let them sit in it for about 2 hours.

Then remove the duck breast strips, pat dry with kitchen paper and place in a bowl. Sprinkle cornstarch on top and mix everything well. Heat plenty of peanut oil in a wok or heavy skillet. Put in the duck breast strips and quickly fry over high heat until crispy all over. Lift out and drain on paper towels.

Pour off all but a small amount of the frying oil. Now add the remaining spring onions as well as the ginger and sauté until light. Pour in the remaining rice wine, let it boil down and then pour in chicken soup. Stir in the honey and boil down again until the sauce is nice and creamy. Season to taste with sesame oil, Szechuan pepper and chili peppers.

Add the duck breast back in and let it infuse again briefly. Mix in the toasted sesame seeds and arrange the duck breast strips in bowls.

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