100 g Duck magret 30 g White rice 50 g frozen mixed vegetables 1 teaspoon Sugar 1 garlic clove 1 tablespoon Ginger, fresh 1 teaspoon cornstarch 7.5 mL liquid honey 30 mL Soy sauce 15 mL Olive oil 5 mL rice vinegar 1 pinch Salt 1 pinch Pepper In a salad bowl, combine the soy sauce, honey, 1 teaspoon of rice vinegar and the corn starch. Add the breast, coat completely with the marinade and refrigerate for at least 20 minutes. Meanwhile, peel and chop the garlic and ginger. Stir-fry the frozen vegetables in a frying pan, covered, over medium heat and add a little olive oil, 1 clove of garlic, the chopped ginger and 1 tablespoon soy sauce. Cook the rice in salted boiling water as indicated on the packaging. Drain and keep warm. In the meantime, remove the breast from the marinade and score the fat side in a crosshatch pattern with the tip of a knife. Fry the breast in a frying pan over medium heat, fat side down, for 10 minutes. Turn it over and fry for 5 more minutes. Remove from heat and cut into 1 cm thick slices. Serve the lacquered duck breast along with the rice and the sautéed vegetables. Vary your menu for more pleasure and balance.