Duck Magret With Bok Choy and Vegetable Fried Rice

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    magret duck (Duck Breast skin on. Magret are more expensive but larger than normal breasts so feel free to buy le)
  • For the Sauce
  • 34
    cup hoisin sauce (I buy blue dragon brand it is the best I have found, some brands can have a very strong flavour)
  • 14
    cup plum sauce (I buy Sharwood's plum sauce with a hint of ginger again I really like it.)
  • Bok Choy
  • 1
    tablespoon peanut oil
  • 8
    heads bok choy, medium in size
  • 4 -5
    green onions, sliced
  • 1
    garlic clove, crushed
  • 1
    teaspoon ginger, grated
  • 1 12
    tablespoons soy sauce
  • 1
    teaspoon turmeric
  • 1 12
    teaspoons sugar
  • 1 12
    tablespoons fresh coriander, finley chopped
  • Vegetable Fried Rice
  • 1
    tablespoon olive oil
  • 2
    teaspoons sesame oil
  • 1 12
    cups cooked white rice (leave for about 30 minutes to make sure most of the moisture has drained)
  • 4
    green onions, sliced
  • 1
    large carrot, diced
  • 2
    celery ribs, diced
  • 1
    small red pepper, diced
  • 80
    g shiitake mushrooms, chopped
  • 14
  • 14
    cup frozen peas
  • 100
    g baby spinach leaves, coarsely chopped
  • 2 -3
    teaspoons soy sauce
  • 1
    teaspoon sugar
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DIRECTIONS

  • Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp (there will be a lot of fat that drains from skin so keep pouring fat out from time to time).
  • Preheat oven to 180°C, place duck on wire rack in baking dish skin side up and bake for 20-25 minutes or until cooked as desired, let breast stand for 5 minutes before serving. I like to turn the grill on for the last few minutes of cooking to really crisp up the skin.
  • For The Sauce: Combine both sauces in a pan and heat until hot.
  • Bok Choy:
  • Cut ends off bok choy and pull leaves apart.
  • Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 minutes until tender; add coriander stir and serve immediately.
  • Vegetable Fried Rice:
  • Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes.
  • Add soy sauce, peas, corn, spinach and sugar stir fry a couple minutes more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.
  • Serve sliced duck breast with bok choy, fried rice and sauce.
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