Sliced duck breast

Name: Sliced duck breast
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g Carrots; 1 (40 g) Spring onion; 50 g Bean sprouts; 50 g Bamboo shoots in pens (from the can); 7-10 Tbsp Salt; 1 TEASPOON Oil; 50 g Basmati Rice; 150 g Duck Breast; 2-3 TABLESPOONS sweet-sour chili sauce; 7-10 Tbsp Sugar; 2-3 TEASPOONS Soy sauce

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g Carrots
1 (40 g) Spring onion
50 g Bean sprouts
50 g Bamboo shoots in pens (from the can)
7-10 Tbsp Salt
1 TEASPOON Oil
50 g Basmati Rice
150 g Duck Breast
2-3 TABLESPOONS sweet-sour chili sauce
7-10 Tbsp Sugar
2-3 TEASPOONS Soy sauce

Directions

1
Peel carrots. Cut the carrots lengthwise all around and cut them into slices crosswise. Clean and wash spring onion and cut diagonally into rings. Wash the bean sprouts. Drain the bamboo shoots.
2
Boil 1/8 litre salted water with the oil. Bring the rice to the boil and let it swell at medium heat for about 10 minutes. Remove the duck skin and cut the meat diagonally into thin slices. Cut the skin into strips and fry over medium heat. Drain half the duck fat. Fry the meat in the remaining fat, salt it and lift it out with a skimmer. Fry the carrots in the fat for 5 minutes. Add 4-5 tablespoons of water. Fold in onion rings, bamboo and bean sprouts.
3
Fry the meat in the remaining fat, salt it and lift it out with a skimmer. Fry the carrots in the fat for 5 minutes. Add 4-5 tablespoons of water. Fold in onion rings, bamboo and bean sprouts. Season the shredded meat with chilli and soy sauce, salt and sugar. Sprinkle duck skin over it