Duck with lemon sauce

500 g duck fillet

1 PCs the egg raw . and 2 boiled

1/2 PCs lemon

1 tbsp. lemon juice

2 tbsp. sugar

1 tsp. vinegar 6%

3 tbsp. potato starch

1 glass chicken bouillon

1 l vegetable oil

salt - to taste

dill

Duck fillet cut into cubes, sprinkle with salt, dip in a mixture of beaten eggs and dissolved in small amount of water starch (1/3 rule) and fry in deep fat until Golden brown. Drain in a colander.

Place the roasted flesh of a duck on a platter, alternating slices of boiled eggs, decorate with lemon slices and herbs.

For the sauce, half the norm of the broth boil with half the normal sugar and vinegar, season with salt, pour a thin stream of half diluted with water remaining starch, warm it up until the mixture thickens and remove from heat. The sauce pour the duck and let it brew.

Of the remaining broth, sugar, vinegar, salt and starch prepare the same sauce by adding at the end of cooking the lemon juice. Retrieved lemon sauce and serve separately.