Duck Ragout with Oranges

Skin the duck breast fillets, dice the skin and fry in a frying pan on 3 or automatic heat 12. Cut the meat into strips, fry in batches in the drippings and remove, draining.

Clean the spring onions and cut them into 2 to 3 cm long pieces. Fry briefly in the frying fat and remove. Peel the oranges, removing the white skin completely. Cut the fruit first into slices, then into pieces. Roast the almond kernels in a frying pan without fat until golden brown. Stir the orange juice with the chili sauce, vinegar and cornstarch. Caramelize the sugar in the frying fat on 3 or automatic heat 12 until golden brown, extinguish with the orange juice-maizena (cornstarch) mixture and bring to the boil. Season with salt and pepper. Heat the meat, scallions and oranges in the sauce until hot. Pluck the cilantro leaves from the stems. Serve the duck ragout with almond kernels and coriander greens. Serve with boiled potatoes fried in olive oil.

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