Clear ginger broth with duck breast

Cut lemon grass in half. Ginger peel and cut into slices. Chop and finely chop the shallots and garlic. Bring to the pot of the pot with the same amount of water. Add lemongrass, ginger, shallot, garlic, fish sauce and lime juice. Broth about 20 minutes on low heat, on flame distributor, let it draw.

Cut with a sharp knife of duck breast fillet. Cut the fillet into small strips. Cut the forest onion diagonally into rings. Cut coriander leaves of stalks. Spread raw duck breast, spring onion and coriander over 4 deep plates. Pour the broth through the sieve into measuring jug. Prepare hot stock in soup plates. The meat thus grows in the broth. Drizzle into each plate of chiliolie.