Preparation : 30 min.
Rinse and dry the duck breast fillet. Now peel off the skin and set aside. Cut the duck breast three times lengthwise and centimeter diagonally. Mix the marinade with the appropriate ingredients and marinate the meat for 2 hours. Now cut the skin of the duck breast into pieces of about 1×1 cm. Clean the carrots, quarter them and cut them into 1/2 cm thick slices. Cut the green part of the leek into slices of the same size, chop the white part very finely together with the garlic and ginger.
Heat the wok (alternatively large frying pan…), pour in a tsp full of peanut oil and get hot. On it, stirring continuously, roast the diced duck breast skin until crispy brown. In the process, the skin oozes a large mass of fat! Scoop the crispy cubes out of the fat and keep warm. Scoop out all but about two tablespoons of the liquid fat – you will need it later.
Fry the pieces of meat in the fat, turning them quickly and seasoning with pepper. Scoop out and keep warm.
Then, stirring diligently, cook the garlic, horseradish, leek whites and a handful of carrot pieces for about 1 minute. Add some of the collected fat and the remaining carrots to the wok. Stir well again, then add the leek and pea pods, turning diligently to the other side. Then pull everything together to the edge of the wok, half a cup of
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