Duck breast 'Asia-European' à la Eddie

Ingredients for 2 servings:

• 2 pieces of duck breast (fillet)
• 2 carrots
• 1 pack of sugar snap peas (200g)
• 1 bunch of spring onions
• 200 g mushrooms
• 2 bell peppers (light)
• 1 chili pepper(s)
• 2 garlic cloves
• 1 piece(s) ginger (to taste)
• 400 ml chicken, duck or vegetable broth
• Salt
• Oil (sesame oil)
• Oil (sunflower oil for frying)
• Five-spice powder
• Sauce (teriyaki sauce)
• Soy sauce

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Score the duck breast fillets skin-side down in a check pattern, rub with the five-spice powder, season with salt, and fry in oil for about 10 minutes, skin-side down, until the skin is nice and crispy. Turn over and fry for another 5 minutes. Then continue cooking in the oven at about 150°C. Cook the carrots, bell peppers, and snow peas in the oil, gradually adding the ginger, garlic, mushrooms, and chili. Season with Chinese seasoning, salt, soy sauce, teriyaki sauce, and sesame oil. Then add the broth and simmer slightly. Thicken with starch, if desired. Carve the duck breast, arrange on a plate, add the vegetable sauce, and serve with rice.