Chinese duck breast

Ingredients for 2 servings:

• 2 duck breasts
• 500 g mushrooms
• 100 g beans, green, fresh
• 2 carrots
• 4 sage leaves, fresh
• 2 tbsp ginger
• 1 leek(s)
• 1 onion(s)
• 1 bell pepper(s), green
• 250 ml vegetable stock
• salt and pepper
• 2 pinches of sugar
• 4 tbsp soy sauce
• 1 bag of rice

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Clean the carrots, peel the onion, ginger, and leek, clean the mushrooms, peel the bell peppers with a vegetable peeler, and wash the sage leaves. Clean the beans, cut into pieces, and boil in well-salted water for about 8 minutes. Then drain and refresh in ice water. Trim the duck breast, score the fatty side down to the meat, and season with salt and pepper. Fry over high heat on the fatty side until golden yellow. Then turn and sear the skin side as well. Remove from the pan and cook at 120°C (top/bottom heat) for about 25 minutes. Prepare the rice according to the package instructions. Finely chop the carrots, ginger, leek, and bell peppers, finely dice the onions, and slice the mushrooms. Fry all ingredients with the sage for a few minutes, season with salt, pepper, and sugar, deglaze with soy sauce, and add to a pot. Strain the beans from the ice water and add to the pot. Heat the vegetables quickly and season to taste. Cut the duck breast into small slices and serve with the vegetables and rice.