Burmese duck breast on banana rice

Ingredients for 4 servings:

• 1 bunch of spring onions
• 1 onion(s)
• 2 tbsp sesame oil
• 250 g rice
• 750 ml coconut milk
• 1 tsp salt
• 4 duck breasts
• 1 tsp cinnamon
• 1 pinch of coriander, ground
• salt and pepper
• Peanut oil or sesame oil for frying
• 2 bananas, ripe
• Soy sauce, dark, sweet, or sweet chili sauce

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Finely dice the onion and fry in oil. Peel and mash the bananas and add them to the diced onions along with the finely chopped spring onions. Then add the rice and sauté until translucent. To deglaze, pour in the coconut milk, add salt, and cook the dish for 20 minutes over moderate heat, stirring regularly. Wash the duck breast thoroughly and pat dry. Then make a cross-shaped cut in the skin with a sharp knife and rub the duck breasts with the spices. Heat the oil in a pan and fry the duck breasts until crispy and brown. Serve the banana rice and place the thinly sliced ​​duck breasts alongside. Serve with the sweet, dark soy sauce or, alternatively, a sweet chili sauce.