Duck Breast with Sesame Crust and Wok Vegetables in Soy-Ginger Roast Stock

Six tablespoons of light sesame seeds on a tray lined with parchment paper form and roast at 180 degrees in the stove for a few minutes. Cool and mix with the black sesame seeds.

Peel garlic clove and ginger and chop into fine cubes. Cut sugar snap peas, bell peppers and zucchini into strips. Cut spring onions crosswise into slices. If you like to eat vegetables, feel free to double the quantities.

Remove the tendons from the duck breast. Season on both sides with salt, pepper and garam masala and sear on the skin side until crispy. Turn, sear the meat side briefly and remove from the roasting pan. Brush the skin side with honey and sprinkle with enough sesame seeds to cover. Cook the duck breasts on a baking tray in the oven at 160 °C convection oven for 10 to 15 min. They should still be slightly pink on the inside.

In the meantime, in a small saucepan, sauté ginger and garlic in canola oil, extinguish with mirin and add chicken stock. Boil the stock a little, perhaps thicken lightly with cornstarch and season with a little soy sauce at the end.

Heat canola oil in a wok or possibly a cast-iron frying pan. Sauté the peppers, zucchini and sugar snap peas in it at the beginning and toss through. Add the spring onions and soybeans and season well with a dash of soy sauce, sesame oil and freshly ground pepper.

Pour the ginger soy roast broth onto a heated plate. Cut the duck breast into slices, place in

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