Don’t fear the fat; most of it will render, leaving a deliciously crisp browned layer on top.
Slice the duck breast, remove the seeds and cut the red pepper and onion into cubes, chop the garlic.
Stir-fry the vegetables in a hot pan and take them out for standby
Stir-fry chopped garlic with medium-high heat, add duck breast and a little Anisette and stir fry them together.
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.