Duck and fried rice

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.

Serving Suggestions


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