Sweet and sour duck breast fillet

Ingredients for 4 servings:

• 1 red bell pepper(s), cut into strips or diamonds
• 1 bell pepper(s), green, cut into strips or diamonds
• 1 can pineapple, pieces
• 1 can of bamboo slices
• 4 portions of duck breast
• 3 tbsp vinegar
• 3 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp orange juice
• 2 tbsp tomato paste, 2-fold concentrated
• 2 tsp cornstarch
• salt and pepper
• Oil (sesame oil)
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the sauce, mix the vinegar, soy sauce, sugar, tomato paste, and orange juice in a small bowl. These instructions are only a guide, so add more or less to taste. Heat cooking oil in a wok or pan. Add a little sesame oil to the oil, but not too much, or the sesame oil will taste too strong. Sauté the bell peppers and bamboo shoots in it. You can put the lid on occasionally to help the vegetables cook faster. Make sure the vegetables stay crisp. When they are almost done, reduce the heat and add the pineapple. Pour the sauce mixture over the vegetables. Then thicken slightly with the cornstarch. Keep the sauce warm. Remove any tendons and excess fat from the duck breast fillet. Wash the fillets and pat dry. Score the fatty side, being careful not to cut into the meat. Sear the meat on the fatty side in a hot pan until nicely browned, then season with salt and pepper. Reduce the heat, add a knob of butter, and continue cooking the meat on the other side until it’s cooked through or pink, depending on your taste. Remove the meat from the pan and wrap it in aluminum foil. Let it rest for 4-5 minutes. If you don’t like the fat, you can trim it off when slicing. Serve with rice, such as Basmati rice. Tip: If the meat is still too pink for your liking, wrap it in foil again and continue cooking in the oven at 100°C. Just don’t overcook it, or it will eventually dry out.