Crispy duck with wok-fried vegetables

Ingredients for 4 servings:

• 600 g broccoli
• salt and pepper
• 100 g cashew nuts
• 2 small zucchini
• 2 duck breast fillets
• 250g basmati
• 1 tbsp rice vinegar
• 1 small eggplant(s)
• 3 tbsp oil
• 3 tbsp chili sauce, sweet and spicy
• 2 star anise
• 1 tsp sesame oil

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Total time approx. 50 minutes

crispy outside – tender inside

Clean the broccoli, divide it into small florets, and cook in boiling salted water for 5 minutes. Rinse with cold water and drain well. Roast the cashews in a pan without fat and set aside. Clean the zucchini, halve lengthwise, and slice them. Score the skin of the duck breast fillets in a diamond shape, season with salt and pepper, and place skin-side down in a pan. Heat the pan, sear the fillets in the rendered fat, turn them over, and let them rest in the oven at 85°C (65°C fan-assisted oven) for 15-20 minutes. Add the rice and rice vinegar to 500ml of boiling, lightly salted water and simmer over low heat with the lid closed for 20 minutes. Drain and drain well. Clean the eggplant and cut it into cubes. Heat the oil in a wok or large frying pan. First add the zucchini, then the diced eggplant, broccoli, and chili sauce, and sauté everything for about 4 minutes. Toast the star anise in a dry pan, add sesame oil, and hot rice. Slice the duck breast fillets. Serve with stir-fried vegetables and rice. Scatter the cashew nuts on top.