Duck with vegetable fried rice

Duck with vegetable fried rice
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make and 12-15 minutes in the oven

A healthier and tastier alternative to a chinese take-away.

Ingredients

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

Method

  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.

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