Pan Stir Fried Duck Breast

Rinse duck breast fillets, dry and cut diagonally into 1-centimeter-thick slices.

Peel and finely dice the shallots. Peel and grate the ginger.

Rinse the orange thoroughly, grate the peel or peel off the zest and squeeze out the juice. Cut the white and light green of the young onion into very narrow rings. Halve the chili, remove seeds and cut into thin strips.

Heat a frying pan or wok, add the oils and heat until very hot. Stir-fry the duck pieces for three to four minutes. Add shallots and ginger and roast for another two min.

Pour in orange juice, cinnamon, orange zest, sake, chicken soup, honey, soy sauce and chili and cook over high heat, continuing to stir. Season strongly with soy sauce and freshly ground pepper.

Put long grain rice on plates and bring duck breast to table sprinkled with spring onion rings.

Basmati rice goes well with this.

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