Duck breast with millet porridge

Ingredients

• 500 g selected millet
• 1 fire
• 450 ml chicken broth
• 100 g of asparagus
• 1 medium carrot
• 1 medium sweet pepper
• 90 g raisins
• 2 small garlic cloves
• 2 sprigs thyme
• red wine bite
• sweet chili sauce
• olive and butter
• salt, freshly ground black pepper

Cooking

Step 1

Rub the duck with salt, pepper and red wine vinegar. Marinate in the refrigerator for 24 hours. Then bring to room temperature and bake breast side down at 220 ° C for 30–40 minutes. Then brush with sweet chili sauce, increase oven temperature to high, and bake until golden brown, 7 to 10 more minutes.

Step 2

Pour boiling water over raisins. Peel onions, carrots and sweet peppers, thinly slice them and fry them in a pan in a mixture of olive oil and butter.

Step 3

Remove the tough ends of the asparagus, clean the stems themselves and cut into 1.5–2 cm pieces. Put the asparagus in salted hot water for 3 minutes, drain in a colander, fry with vegetables, 2 minutes.

Step 4

Rinse the millet very thoroughly in several waters so that the flowing water is completely transparent. Put the millet in a saucepan, pour 500 ml of boiling water, add a little salt and cook until the water is absorbed.

Step 5

Mix millet with vegetables, add broth, thyme and minced garlic. Simmer until the broth is absorbed.

Step 6

Cut the duck meat from the bones, cut it into pieces. Arrange the millet with vegetables on plates, lay the duck meat on top and serve.