Cut duck fillet into chunks, season with salt. Mix beaten egg with a little water and starch, dip duck chunks in this mix and deep fry until crisp and golden. Cast in a colander.

Put the fried duck on a serving plate in turns with egg slices. Top with lemon slices and grboieens.

To make gravy bring half of chicken stock to a boil, add half of sugar and vinegar, pour half of the rest starch diluted in water in thin stream, heat until stiffens and remove from heat. Cover the duck with the prepared gravy and let stay.

Make the same gravy out of the left stock, sugar, salt and starch, add lemon juice at the end of the cooking. Serve this gravy separately.