Duck and fried rice

Serves:

Ingredients

• 1 portion Peking Duck Breast
• 2 teaspoons olive oil (sesame oil if you have it)
• 2 eggs, beaten
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 zucchini, cut into strips
• ½ cup fresh or frozen peas
• 3 cups cooked long-grain rice, cooled
• 1 tablespoon orange zest
• 1 orange, skinned and segmented
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce

Method

Remove skin and fat from duck breast, slice thinly.

Heat 1 teaspoon of the oil in a wok over high heat.

Pour in the eggs and cook as an omelette, turn, cook until firm.

Transfer to a plate and cut into thin strips.

Heat remaining teaspoon of oil in the wok over high heat.

Add onion, stir fry for about 3 minutes until onion is soft.

Add garlic, zucchini and peas, stir-fry for 1 minute, then add duck breast.

Stir fry for another 2 minutes to make sure duck is well heated, add rice and cook until heated through.

Add egg strips, orange segments, zest and sauces.

Stir well and serve.

Notes:

• TheseDuck portions are fantastic, but can be expensive. I just used one portion, but if you really love your duck, use two.
• You could also buy a Chinese BBQ duck from a restaurant or food store.
• I reserved about a tablespoon of the Peking sauce from the bag and added this when I added the duck.
• Zest the orange first, then skin and segment.
• Take it from me, it is very hard to get zest from a strip of orange skin!
• Snow peas would work well in this dish, but I only had zucchini and peas in the fridge.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note