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Duck Fillet in a Kazan Pot

Poultry

Duck Fillet in a Kazan Pot

1 - 2 h

4

2/3

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Ingredients

2 duck fillets
400–500 g egg noodles
2 tbsp soy sauce
Black pepper
Salt
1 onion
1 garlic clove
1 chili pepper
1 red bell pepper
1 small eggplant
A handful of button mushrooms
2 tbsp sesame oil
Pad Thai sauce
“Barbados” marinade sauce
Fresh coriander

Recipe

Duck fillet in a kazan pot: Remove the skin from the duck fillet, cut the meat into strips, season with pepper and soy sauce, and leave to marinate.
Finely chop the onion, garlic, chili pepper, bell pepper, eggplant, and mushrooms. Prepare the Kamado BONO grill for direct grilling, light the charcoal with a starter, close the lid, and wait until the temperature reaches 200°C. Partially close the top and bottom vents to maintain an even temperature. Place the kazan pot into the grill and heat it well. Add the finely chopped onion, garlic, and chili pepper, and after one minute add the duck. Mix well, season with a little salt and pepper, and sauté for about 5 minutes. Meanwhile, cook the egg noodles according to the instructions, drain, and set aside.
Once the duck is nicely browned and there is no liquid left in the kazan, add the chopped bell pepper, eggplant, and mushrooms. Mix well and pour in a couple of tablespoons of sesame oil, Thai Pad sauce, and a little “Barbados” marinade sauce. Sauté for a few more minutes, add the noodles, mix thoroughly, and after a couple of minutes remove the kazan from the grill. Garnish with chopped coriander.
Enjoy!

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