Duck Breast Asian

A delicious mushroom dish for any occasion!

Cut the spring onions into oblique pieces, carrots into slices, shiitake mushrooms into quarters.

Skin the duck breasts, cut the meat into narrow slices and fry briefly in a frying pan with hot oil and remove.

Next, add the ginger, chopped spinach leaves, garlic, vegetables and sugar to the frying fat and stir-fry all around. Extinguish with stock and sherry and bring to a boil. Next, season with soy sauce and fish sauce.

Meanwhile, cut the duck skin into narrow strips, deep fry in hot oil, form on paper towels and drain well. Season lightly with salt.

Sprinkle the crispy duck skin over the duck vegetable mixture and serve with long grain rice.

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