![Duck Breast with soy sauce](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2021-02/Recipe%204%20Duck%20breast%20with%20soy%20sauce%20-%20Beijing%20Chef%20Samuel%205.jpg?itok=Fqf9t_Ua)
Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
準備に必要な時間
材料 For
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50 g
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30 g
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30 g
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5 ml
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25 ml
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10 ml
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-
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醤油0.10 ml
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作り方
1
Slice the duck breast, remove the seeds and cut the red pepper and onion into cubes, chop the garlic.
![](/sites/tastefrance.com/files/2021-02/Recipe%204%20Duck%20breast%20with%20soy%20sauce%20-%20Beijing%20Chef%20Samuel%20tip.jpg)
© ©Samuel Wu
2
Stir-fry the vegetables in a hot pan and take them out for standby
![](/sites/tastefrance.com/files/2021-02/Recipe%204%20Duck%20breast%20with%20soy%20sauce%20-%20Beijing%20Chef%20Samuel%202.jpg)
© ©Samuel Wu
3
Stir-fry chopped garlic with medium-high heat, add duck breast and a little Anisette and stir fry them together.
![](/sites/tastefrance.com/files/2021-02/Recipe%204%20Duck%20breast%20with%20soy%20sauce%20-%20Beijing%20Chef%20Samuel%203.jpg)
© ©Samuel Wu
4
Add the sweet bean sauce, mix with the vegetables, season with wine vinegar, soy sauce, salt and pepper, and finally add some butter before serving.