Chinese Crispy Duck I

Rinse and dry the duck breast fillets and rub the skin side with salt. Heat a frying pan in which both fillets have space next to each other and put the fillets in with the skin side down. Roast for about 15 min over medium heat, allowing the fat to render.

Turn the fillets to the other side and stir through about honey and vinegar to coat the skin. Place both fillets skin side up under the heated broiler or possibly in the oven heated to 250 degrees (gas: level 5) and roast until crispy.

For the vegetables:

Remove the skin from the cucumber, cut into quarters lengthwise and scrape out the seeds with a teaspoon. Cut the cucumber quarters diagonally into finger-length pieces, perhaps with a craft knife. Bring butter and water to a boil and pour in the cucumber pieces, season with salt and season with pepper. Steam for about 10 minutes with the lid on until soft. Cut the greens of spring onion into long thin strips. Cut the duck breast fillets into bite-sized pieces and arrange with the cucumbers, decorate with the onion strips.

Ready in about 35 min

Serve with long grain rice and soy sauce to taste.

These portions are sufficient. If an entrée is served in advance, the meal is enough for 4 people (otherwise for 2 people).

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