Duck with Pumpkin and Chili

For the duck with pumpkin and chili, skin the duck breasts and cut the meat into fine strips. Season with salt and pepper. Peel the ginger and finely chop it as well as the garlic clove. Cut the young onion into fine rings and cut the pumpkin flesh into 3 mm wide strips.

Heat the sesame oil well in a wok pan. Stir-fry the duck breast strips in it, stirring constantly, and lift out the meat. Add chopped chili pepper, garlic, ginger, pumpkin, green onion and pea pods and stir-fry for about 1 minute.

Meanwhile, mix soy sauce, chili sauce, oyster sauce, chicken soup as well as cornstarch and pour this stock into the wok. Stir through and add the meat back in. Let everything simmer for another 1 minute. Then arrange the duck with pumpkin and chili in bowls.

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