Duck breast on rice

Ingredients for 4 servings:

• 250 g basmati rice
• 400 g carrot(s)
• 3 spring onions
• 600 g frozen duck breast, seasoned ready to cook
• 4 tbsp oil
• 100 g cashew nuts, roasted, unsalted
• 2 tbsp soy sauce
• 7 tbsp sweet chili sauce
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Prepare rice according to the package instructions. Clean the carrots, halve them lengthwise, and slice them diagonally into thin slices. Clean the spring onions and slice them into thin rings. Roughly chop the cashews. Roast the duck breast in the oven according to the instructions. Heat 2 tablespoons of oil in a pan or wok. Sauté the carrots and cashews for about 2 minutes. Add the cooked rice and fry for about 5 minutes. Deglaze with soy sauce and 3 tablespoons of sweet chili sauce and season with salt and pepper. Finally, add the spring onions. Remove the duck breast from the oven and slice. Arrange the rice and duck breast on plates and drizzle the remaining chili sauce over the meat.