Roasted duck with honey sauce

I've made honey roast duck breast.
It's hot and I don't like to eat that layer of skin, although it's a pity.
So I peeled off the skin today and specialized in making duck breast meat. Much lighter.
I still use honey and soy sauce, which is almost a perfect match. Add some peppers and coriander kernels (also known as coriander seeds, which taste similar to coriander). Especially the carrot and potato shredded underneath, after being sprinkled with juice, they taste fragrant and sweet, and are extremely delicious.

Recipe Recommendations

carrots 1 piece
potatoes one
onion one
Jiang two pieces
coriander kernels 1 teaspoon
chili appropriate amount
honey 2 tablespoons
soy sauce 50 ml
chicken soup 150 ml
onion appropriate amount

salty and sweet
burn
several hours
ordinary

Steps for Roasted duck with honey sauce

Peel and cut radishes and potatoes into shredded strips. Cut the ginger into powder.

Put less oil in the pan, stir-fry the carrots, potatoes and ginger, and season with salt and pepper. Plate and keep warm.

Skin the duck breast and cut it into pieces. Cut the garlic into powder.

Put less oil in the pan, heat it, and stir-fry the duck meat until golden brown. Put it out for later use.

Stir fry the coriander kernels, onions, garlic, and peppers until fragrant with the oil in the pan. Then add honey.

Drizzle with soy sauce and soup, bring to a boil, and return the meat to the pan.

Collect the juice over medium heat and leave a bite. The juice will become very sticky.

Finally, cut the spring onions in circles, put them into the pan, and stir well. Place the duck meat on the carrot shredded potatoes, drizzle with the juice, and serve.