Summary

Ingredients

• 1 bunch spring onion (s)
• 150 g apricot (s), (canned without suar)
• 2 tablespoon vegetable oil
• 200 ml apricot juice, (canned)
• 200 ml vegetable stock, (1 teaspoon instant powder)
• 30 g iner root
• 400 g duck breast, skinless
• 600 g broccoli
• 160 g rice, drier
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Drain the apricots, collect 200 ml of juice and cut the apricots into wedges. Peel the spring onions in rings, peel the ginger and cut into small pieces. Cut the duck breast into slices.
2. Heat the oil in a non-stick pan, fry the duck all over and remove. Steam the spring onions and ginger until translucent. Pour in the apricot wedges, juice and vegetable stock and simmer for about 10 minutes. Cook the rice in boiling salted water. Divide the broccoli into florets, cook in salted boiling water and drain. Heat the meat in the sauce. Season with salt and pepper and serve with basmati rice and broccoli.
3. WW 8.5P per serving