Filet of duck with mixed mushrooms and hoisin sauce

  • Main course
  • 4 Persons
  • 45 min


  • 450 grams of duck filet, skinned (tame duck)
  • 2 shallots
  • 2 tablespoons of hoisin sauce
  • 1 garlic clove, pressed
  • 5 tablespoons of sunflower or olive oil
  • 150 grams of mixed mushrooms
  • 6 to 8 tablespoons of fowl stock
  • 8 tablespoons of La Trappe Dubbel
  • Ground pepper and salt to taste

8 tablespoons La Trappe Dubbel (7%)

More about La Trappe Dubbel (7%)


  • Peel and cut the shallots.
  • Slice the skinned duck filet and sprinkle with a little salt. Leave it for a while.
  • Clean the mushrooms with kitchen towel or a brush and chop them up.
  • Heat up two tablespoons of oil in a wok or frying pan and stir-fry the shallots and mushrooms.
  • Add the hoisin sauce. This sauce is available from Chinese food stores and large supermarkets.
  • Turn the heat down to the lowest setting, and add the fowl stock and pressed garlic.
  • Leave to simmer for five minutes.
  • Turn up the heat a bit, add La Trappe Dubbel, stir well and heat for another 2 minutes.
  • Keep the sauce warm.
  • Heat up three tablespoons of oil in a wok and briefly stir-fry the slices of duck filet.
  • Bring to taste with salt and pepper and distribute this, with the sauce on top, on preheated plates.
  • Serve with al dente tagliatelle or Chinese noodles and pods or broccoli.
  • Serve with a chilled glass of La Trappe Dubbel.