- 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.