Duck and fried rice
- 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
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.
- 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.