Duck Breast with Pineapple Rice
- 2 duck legs (each about 300 grams skinless)
- 1 medium sized Pineapple
- 1 red Bell pepper
- 1 green Bell pepper
- 3 garlic
- 4 tablespoons vegetable oil
- 125 milliliters chicken stock
- 1 tablespoon Fish sauce
- 1 tablespoon Oyster sauce
- 2 tablespoons soy sauce
- 3 tablespoons Coconut cream
- ½ teaspoon sugar
- 250 grams Rice
Rinse the duck, pat dry and rub with salt and pepper.
Heat 2 tablespoons of oil in a pan or wok and cook the duck breasts on both sides briefly. Wrap in foil and place for about 55-60 minutes in the oven at 60°C (approximately 150°F).
Meanwhile, rinse the rice in a sieve under running water, then bring to a boil with almost twice the amount of lightly salted water. Cover and cook on very low heat for about 20 minutes, until tender and water has been absorbed.
Meanwhile Itze 8-10 min covered fry.
Peel the pineapple and quarter lengthwise, remove the stalk and cut the flesh into pieces.
Halve the bell peppers, remove the ribs and seeds, rinse, dry and cut into small pieces.
Peel the garlic and finely chop.
Heat 2 tablespoons oil in a pan or wok and sauté the garlic. Add bell peppers and pineapple chunks, fish sauce, oyster sauce, soy sauce, coconut cream, sugar and chicken stock and cook for about 5-10 minutes.
Remove the duck meat from the oven, cut crosswise into slices and pour the pan juices over the vegetables.
Place the pineapple mixture on a plate and top with the duck pieces. Serve with rice.