PREPARATION

Cut your duck fillets into slices. Stir-fry them in a wok for about 3 minutes with a spoonful of peanut oil.
Add the crushed garlic, grated ginger and chili pepper. Salt and set aside.

Cut your «Classique» endives into four pieces after removing a bit of heart without detaching the leaves.
Braise them for 10 minutes with the gourmet peas.
Add your duck fillets and pour in the balsamic vinegar. Salt. Sauté regularly until completely evaporated.
Sprinkle with a generous tablespoon of brown sugar and leave to caramelize.

Garnish with some roasted sesame seeds.

You can vary the flavours by replacing duck fillets with pork cubes and decorating with fresh cilantro.