Duck breast with green vegetables and cashew nuts

Heat in wok arachis oil. Place duck breasts with skin in oil and gently bake for approx. 4 minutes to melt skin. Bake other sides for about 3 minutes. Cut duck breasts into thin slices (meat is medium cooked). Fat in stir-frys.Pauliflower, broccoli and chilli pepper cleaning and washing. Chop pea pods, divide broccoli into florets of approx. 3 cm and cut chilli into slants. Peel the garlic and press it out of the bowl. Combine garlic, snow peas, broccoli, chilli, cashew nuts, oyster sauce, sesame oil, white wine and duck breast slices. Season with salt and black pepper. Dip in cornstarch with 1 tbsp water. Carefully cut the coriander into a cup.

Heat up oil with residual fat in wok. Vegetable-duck mixture bake for approx. 5 minutes. Add cornflour and let mixture bind in approx. 1 minute. Put the dish into a nice serving dish and garnish with coriander. Serve with white rice, cucumber and atjar tjampoer. Tasty with green Chinese tea, dry white wine or cold wheat beer.