Roast duck breast on Chinese vegetables

Ingredients for 3 servings:

• 2 large duck breasts, or 3 small
• 1 red bell pepper(s)
• 1 large onion(s)
• 1 bunch of spring onions
• 3 tbsp soy sauce
• ½ bottle of chili sauce
• Salt
• pepper
• Paprika powder, hot

Instructions

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

Preheat oven to 170°C (top/bottom heat). Brown the duck breast in a pan without adding any fat on both sides, starting with the skin-on side, for 5 minutes each. Season with salt, pepper, and paprika. Transfer to an ovenproof dish, add some of the rendered fat, and cook in the oven for about 25-30 minutes. In the meantime, deseed the peppers and cut into pieces approximately 2 x 2 cm in size. Cut the onions into equal-sized pieces. Cut the spring onions into pieces approximately 2 cm long. Brown the vegetables in the remaining fat. Add soy sauce and chili sauce. Arrange the duck breast on the bed of vegetables. Serve with fragrant Asian rice.