Duck breast with rhubarb vegetables

Ingredients for 2 servings:

• 2 duck breasts, boned
• 3 stalks basil, (Thai) alternatively flat parsley
• 400 g rhubarb, approx. (peeled weight)
• 1 tsp ginger, chopped
• 1 tsp garlic, chopped
• 1 tsp chili, chopped (maybe less)
• 2 tbsp fish sauce
• 1 tbsp sugar
• some salt
• some pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, remove the skin from the duck, dice it finely, and fry slowly in a non-stick pan until crispy. Remove it with a slotted spoon and drain on kitchen paper. Fry the basil leaves in the rendered fat until crispy (careful, it cooks very quickly). Remove from the fat and drain on kitchen paper. Drain all but 2 tablespoons of the fat and fry the two duck breasts slowly until pink, about 15 minutes, turning frequently, and seasoning with salt and pepper. Finally, wrap in aluminum foil and let it rest. Now slice the trimmed rhubarb and briefly toss in the frying fat. Immediately add the chopped ginger, garlic, and chili, and season with fish sauce, salt, pepper, and sugar. Toss everything together; the rhubarb slices will quickly soften and should not fall apart. To serve, slice the meat diagonally and arrange on a platter. Crown with rhubarb and sprinkle with the fried basil and crispy duck skin. Serve with mashed potatoes or crispy bread