Summary

Ingredients

• 1 duck breast, approx. 300-350 g with skin, thawed in the refrigerator overnight
• in peapple, pieces
• 1 large clove garlic
• 1 small bell pepper (s), red
• 125 ml mango chutney, sweet
• N / A soy sauce
• 75 ml vegetable stock
• salt and pepper
• sugar
• 1 cup rice, (jasmine rice), 200 ml
• 2 cup vegetable broth

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Instructions

1. Preheat the oven to 210 ° C. Rub the duck breast from above and below with salt and pepper and place with the skin side up on a tray lined with aluminum foil. Fry for 25 minutes.
2. Meanwhile, cut the peppers into strips. Add the water for the rice, season with salt or vegetable stock and bring to a boil. Add the rice and cover and let stand for about 20 minutes on the lowest setting. The liquid must be completely absorbed and the rice must be nice and grainy.
3. After 25 minutes, take the duck out of the oven, put the frying fat in a coated pan and heat it up. Put the duck back in the oven and fry again for 5-10 minutes or grill at 210 ° C. Then let it steep for another 5 minutes.
4. Press the garlic into the frying fat and sauté, add the paprika and stew until soft. Deglaze with soy sauce, add pineapple and mango chutney. Pour the vegetable stock, possibly thicken with a little dissolved cornstarch. If it is too sour, add sugar to taste.
5. Cut the duck breast into slices and serve with rice and sauce.