Duck breast in plum sauce

Ingredients for 4 servings:

• 400 g duck breast
• 200 g carrot(s)
• 2 bell peppers, red and yellow
• 1 bunch of spring onions
• 100 g soy sprouts, fresh
• 100 g cherry tomatoes
• 2 cloves garlic
• 1 chili pepper(s)
• 1 piece(s) ginger, about 3 cm
• 1 tbsp oil (peanut oil)
• Salt
• pepper
• 2 limes
• 125 g plum jam
• 2 tbsp sesame seeds

Instructions

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

Wash, peel, and slice the carrots. Wash, deseed, and slice the bell peppers. Clean the spring onions and slice diagonally into rings. Wash the chili pepper and slice into thin rings. Wash and halve the cherry tomatoes. Rinse the bean sprouts with cold water and drain. Peel and finely chop the ginger and garlic. Mix the plum jam with the sesame seeds and the juice of 2 limes and set aside. Pat the duck breast dry, make diamond-shaped cuts in the skin, and season with salt and pepper. Heat the oil in a wok and fry the duck breast, skin-side down, over low heat for about 12 minutes until crispy. Turn the meat over and cook for another 5 minutes. Remove the meat from the wok, brush with half of the plum and sesame sauce, and let it rest. Cook the carrots and bell peppers in the drippings for about 3 minutes, then add the remaining vegetables and sauté for another 1 minute. Deglaze with 125 ml water. Add the remaining plum sesame sauce and cook for 2 to 3 minutes. Slice the duck breast diagonally and serve with the stir-fried vegetables. Serve with rice.