Duck Breast with Asian Vegetables

Season duck breast with salt, season with pepper and fry heartily without fat on the skin side, turn to the other side and continue to fry for 2 min. Continue to cook in an ovenproof dish in a 200 °C (gas 3, convection oven 180 °C ) oven for 10 min.

Cut the spring onions into 3 cm long pieces, peppers into strips, drain the pineapple. Stir the juice with soy sauce, clear soup and maizena (corn starch). Roast onions and peppers in the frying fat for 3 min. Add pineapple and juice mixture, make 2 min, season with salt, pepper and cayenne pepper.

Cut the duck breast into slices and serve. Sprinkle with sesame seeds and cilantro greens.

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