Asian duck breast with fragrant rice

Today we once again make a trip to the Asian cuisine. Our recipe calls
for time in preparation. Then it is easy to cook and serve in less
than half an hour. A special note to the court receives from the
basmati or jasmine rice. This is originally from India (in Hindi
basmati means "fragrance") and is characterized by a very intense
aroma.

Ingredients for 4 people: 4 duck breasts 200 g, 8 tablespoons soy
sauce, 4 tablespoons red wine vinegar, 4 teaspoons cornstarch. Sambal
oelek, 2 bunches of spring onions or leeks, 200 bean sprouts, 1
pineapple, butter 60 g fat, 250 g basmati rice, salt

Preparation: Peel and slice the duck breasts into thin slices. Soy
sauce, red wine vinegar and cornstarch mix and season with sambal
oelek. The meat then one night stand in the marinade.

Bring salted water to a boil and cook the washed basmati rice in 20
minutes. Washed green onions cut into rings, bean sprouts washed and
sorted eventually. Peel and slice the pineapple into bite-size pieces.
The duck breasts with the marinade in butter in a rapid turn from all
sides for about 3 minutes to cook. Onion rings, pineapple chunks and
add bean sprouts and cook 5 minutes. Finally, with soy sauce and
sambal oelek season.