Duck with lemon sauce

Duck fillet cut into cubes, salt, dip in beaten egg mixture and diluted with a little water starch (1/3 norm) and fry in deep fat until golden brown. Fold in a colander.
Place the roasted flesh of the duck dish, alternating slices of boiled eggs, make out slices of lemon and herbs.

For the sauce, half the rate of the broth boil and a half rate of sugar and vinegar, salt, pour a thin stream of water remaining half diluted starch warm until thickened and remove from heat. Pour the sauce duck and let it brew.
Of the remaining broth, sugar, vinegar, salt and starch prepare a sauce by adding at the end of cooking the lemon juice. The resulting lemon sauce served separately.

Preparation time: 40 minutes