Cantonese-style duck with rice

1. Preheat the oven at 210°C (th. 7).

2. Combine the honey with the soy sauce. Soak the duck breast and make sure all sides are coated with the mixture. Place the duck breast on an oven dish and bake for 20 minutes.

3. Wash and chop the bellpepper after having removed the seeds. Peel and chop the onions.

4. Cook the rice for 20 minutes in the steamer. Steam the peas and the sugar snap peas for 6 minutes. Set aside. Beat the eggs with salt and pepper. Cook them in a pan witgh lard for about 3 minutes to obtain a fine egg omelet. Leave to cool. Roll the egg onto itself and chop into fine slices.

5. Remove the duck breast from the oven and cut it into thin slices. Wash, dry and chop the basil leaves.

6. In a wok, fry the onions and the bellpepper in lard for 5 minutes. Add the rice, the sugar snap peas, the peas. Stir constantly for 5 minutes.

7. Remove from heat, add the duck slices, the omelet slices and the chopped basil leaves. Add salt and pepper to taste. Serve in individual bowls.

Photo credit: Sucré Salé