Cantonese-style Duck, Special Fried Rice and Spinach

Serves 2
Prep Time 30 mins
Cooking Time 30 mins
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 190ºC/375ºF/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