Summary

Ingredients

• 4 duck breast (female barberie duck)
• 1 zucchini, yellow or green
• 1 bell pepper (s) your choice
• 2 carrot (s)
• 100 g bean sprouts
• 300 g rice (yasmine rice)
• 200 ml Ketjap Manis
• 2 teaspoons sesame oil
• 50 ml oil
• 2 cloves garlic
• 2 pinch (s) Sambal Oelek
• 2 pinches ginger, fresh
• 50 ml poultry broth
• 50 ml fish stock (fish), e.g. from a glass
• 1 bay leaf
• salt and pepper

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Instructions

1. Cook the rice with the bay leaf and a little salt. Clean the vegetables and cut into strips approx. 1 cm thick.
2. Season the duck breast with salt and pepper and fry, then cook in a preheated oven for 15 minutes at 160 ° C top / bottom heat.
3. Fry the vegetable strips and bean sprouts in a little oil. Add some Ketjap Manis, the sesame oil, the finely chopped garlic, the ginger, the Sambal Oelek and a little salt. To make the vegetables more tasty, pour some poultry stock and some fish stock into the vegetables and bring to the boil briefly.
4. Now place the finished vegetables in the middle of the plate, carve the duck breast and place on top of the vegetables.
5. Now all you have to do is pour the sweet soy sauce into a sauce boat and serve the rice separately, for example in a bamboo steamer lined with a piece of banana leaf.
6. Tip: You could put a few glazed spring onions or parsley leaves around the duck breast as a decoration.