Cantonese-style Duck, Special Fried Rice and Spinach

Serves 2
Prep Time 30 mins
Cooking Time 30 mins

duck

Ingredients

  • 2 Organic duck breasts
  • 200g/7 oz Spinach
  • 115g/4 oz Long grain rice
  • 5 Spring onions, thinly sliced
  • 60g/2 oz Frozen peas
  • 2 tsp Vegetable oil
  • 60g/2 oz Butter
  • ½ Chicken stock cube
  • 1 tbsp Finely chopped ginger
  • 1 Clove garlic, finely chopped
  • 3 Strips orange zest no pith
  • 1 tbsp Honey
  • 1 tsp Soy sauce
  • 2 tsp cider vinegar
  • 1 tsp Fresh lime juice
  • 8 tbsp Water
  • Salt and freshly ground black pepper

Method

  • Spread the peas on a plate to defrost
  • Preheat oven to 190°C/375°F/gas mark 5
  • For the sauce

  • Heat the oil in a wok, add the ginger and stir fry for 1 minute
  • Reduce the heat, add the garlic, cook for 2/3 minutes then transfer to a dish and put to one side
  • For the duck

  • Put the wok back on a medium heat and add the 2 duck breasts, skin side down
  • Cook until both sides are golden brown
  • Remove from the wok and transfer to a baking tray, place in the oven for 10 minutes
  • Take the duck out of the oven, leave to rest in a warm place
  • To complete the sauce

  • Empty the duck fat from the wok
  • Return the garlic and ginger to the wok on a medium heat
  • Add the orange zest, water, stock cube, stir and bring to the boil
  • Add the cider vinegar, honey and soy sauce, reduce the heat and simmer for 5 minutes
  • Add half the lime juice and season to taste with salt and freshly ground black pepper
  • For the rice

  • Cook the rice in boiling water until al dente, drain and put to one side
  • Heat 30g/1 oz butter in the wok over a medium heat
  • Add the spring onions and stir fry for 1 minute
  • Add the peas and heat through for 1 minute
  • Gently mix in the rice and the remaining lime juice
  • For the spinach

  • Heat 30g/1 oz butter in the wok over a medium heat
  • Add the spinach and cook for 2 minutes, stirring occasionally

To serve

  • Cut each duck breast into slices and place on 2 serving plates and drizzle over the sauce
  • Serve with the rice and spinach

Equipment

  • 1 large wok

Shopping List

  • 2 Organic duck breasts
  • 200g/7 oz Spinach
  • 115g/4 oz Long grain rice
  • 5 Spring onions
  • 60g/2 oz Frozen peas
  • Vegetable oil
  • 60g/2 oz Butter
  • ½ Chicken stock cube
  • Fresh ginger
  • 1 Orange
  • Honey
  • Cider vinegar (Aspall organic cider vinegar)
  • Soy sauce
  • 1 Lime
  • Clove of garlic
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