Duck with vegetable fried rice

  • Serves 2
  • Takes 10 minutes to make and 12-15 minutes in the oven
  • Easy
A healthier and tastier alternative to a chinese take-away.

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  • 2 x 150g duck breasts with skin
  • 300g pack stir-fry vegetables
  • Chinese egg fried rice
  • Serve with soy sauce


  1. Preheat the oven to 200C/fan 180/gas 6. Place a large, deep fat frying pan over a high heat. Season the duck breasts with skin and add to the hot pan, skin-side down. Cook for 3 minutes, turning halfway, until browned all over.
  2. Transfer to a small roasting tin and cook in the oven for 12-15 minutes, until medium-rare. Set aside, loosely covered with foil, to rest for 5 minutes.
  3. While the duck is resting, tip away most of the fat from the frying pan and return to a medium-high heat. Take a pack of stir-fry vegetables, set any leaves aside and halve any vegetables, if Chinese egg fried rice, stir for 1 minute, then add then set aside leaves and a dash of water. Stir-fry for 1 minute, to just wilt the leaves.
  4. Season to taste and divide between plates. Slice the duck diagonally and place alongside the rice. Serve with soy sauce, if you like.

From December 2007

Main Ingredients:

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