Duck with sweet and sour sauce

Ingredients for 3 servings:

• 3 small duck breast fillet(s), fresh
• salt and pepper
• 2 carrots
• 1 small bell pepper(s)
• 3 cauliflower florets
• 3 broccoli florets
• 1 small zucchini
• 2 spring onions
• 1 handful of beans
• 180 ml white wine vinegar
• 8 tbsp sugar
• 2 tsp salt
• 4 tbsp tomato paste
• 1 tbsp soy sauce, dark
• 4 tbsp sunflower oil
• 4 tbsp cornstarch, dissolved in a little water
• 200 ml pineapple juice
• 50 ml water, n. B.

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Lightly score the fat layer of the duck breasts with a sharp knife and season with salt and pepper. Place the duck breasts in a baking dish and bake at 180°C for approx. 30-45 minutes. In the meantime, wash, peel, and finely chop the vegetables. Bring the vinegar, sugar, salt, tomato paste, soy sauce, and oil to a boil in a large pan. Stir in the dissolved cornstarch and deglaze with the pineapple juice. Depending on how sweet you want the sauce, simply add a little water. Add the vegetables to the sauce and cook. When the duck is nice and crispy, slice it thinly. If it is still too red, return the duck to the oven for another 10 minutes. Serve the duck with rice and the sauce.