Duck with Wok Vegetables and Rice

For the duck with wok vegetables and rice preheat oven to 180 ° C. Season the duck breast with salt and pepper.

Heat some oil in an ovenproof pan, place the duck breast skin side down in the pan. Sear briefly and then place in the oven. Do not turn over so that the fat from the skin sears out. Duration: about 10 minutes.

The duck breast should be tender pink.

Wash the cauliflower and cut into small florets. Blanch the pea pods and cauliflower briefly in boiling salted water. Then rinse in cold water.

Cut the dwarf oranges into slices.

Cut the remaining vegetables into pleasing pieces. Chop the almonds.

Cook rice in plenty of boiling salted water until tender, according to package directions. Then strain and rinse in cold water.

For the wok vegetables, heat some oil in a wok pan (if you don’t have one, any other pan will do), sauté the vegetables, then add the chopped almonds, finally the ginger and the dwarf oranges, pour in orange juice, season with soy sauce. Heat the rice briefly with a little water in a saucepan.

Cut the duck breast. Serve the duck with wok vegetables and rice on warmed plates.

Preparation Tip:

You can also thicken the sauce with a little starch. Furthermore, some fresh coriander goes well with the duck with stir-fried vegetables and rice.

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