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 rice with bay leaf and salt to taste until tender, about 15 minutes. While rice cooks, clean vegetables and cut into strips roughly 1 cm thick.
2. Season duck breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear duck breasts skin-side down until skin is golden, about 3-4 minutes. Transfer to a preheated oven at 160°C (320°F) and cook for 15 minutes.
3. Heat oil in a large skillet or wok over medium heat. Add vegetable strips and bean sprouts, stirring for 3-4 minutes. Stir in Ketjap Manis, sesame oil, minced garlic, ginger, and Sambal Oelek. Pour in poultry broth and fish stock, then simmer for 2-3 minutes until vegetables are tender-crisp.
4. Place cooked vegetables in the center of each plate. Slice duck breasts and arrange on top.
5. Transfer the vegetable sauce to a sauce boat. Serve rice separately, for example in a bamboo steamer lined with banana leaf.