Summary

Ingredients

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

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Instructions

1. For the sauce, mix vinegar, soy sauce, sugar, tomato paste and orange juice in a bowl. The information is only a guide, so more or less according to taste.
2. You can heat cooking oil in a wok or in a pan. Add a little sesame oil to the oil, not too much, otherwise the sesame oil will taste too extreme. Fry the paprika and bamboo in it. In between you can put the lid on so that the vegetables cook faster. Make sure that the vegetables stay crisp. When it`s almost done, reduce the heat and add the pineapple. Pour the sauce mixture over it. Then thicken a little with the cornstarch. Keep the sauce warm.
3. Remove tendons and excess fat from the duck breast fillet. Wash the fillets and pat dry. Cut into the fat side, being careful not to cut into the meat.
4. Sear the meat on the fat side in a hot pan until it is nicely browned, season with salt and pepper. Reduce the heat, add 1 piece of butter and continue to fry the meat on the other side until it is through or pink, depending on your taste. Take the meat out of the pan and wrap it in aluminum foil.
5. Cut open after resting for 4-5 minutes. If you don`t like the fat, you can remove it when you cut it.
6. With rice, e.g. Basmati.
7. Tip: If the meat is still too pink for you, wrap it in foil again and let it steep in the oven at 100 ° C. Just not for too long, at some point it will dry up.