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Lacquered duck breast

Rice and sautéed vegetables


Total: 55 min


15 min


40 min


1 serving
  • 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.

Recipe tips

  • Vary your menu for more pleasure and balance.