Cook long grain rice in salted water until tender, steam and cool in the refrigerator (better to cook the day before, saves refrigerator). Now fry, turning, for about eight minutes in half the oil.
Separately, cut the skin and meat of the duck breast into strips. Roast skin until crisp and drain.
Mix eggs with water and a little salt. Fry in a tablespoon of oil to form an omelet, roll up and cut into thin slices.
Clean the mushrooms, remove the stalks and cut them in half. Cut bell bell pepper and leek into thin strips. Grate ginger. Coarsely chop coriander.
Sear duck meat in remaining oil, remove and keep warm. Now roast mushrooms for three to four minutes in the fat. Add leek, ginger, paprika and garlic and douse with clear soup and soy sauce. Cook with the duck meat at low temperature for three to five minutes. At the end, fold in cilantro, sambal, peas oelek and long grain rice. Garnish with omelet and duck skin strips.
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