Peking Duck Breast Fried Rice
Ingredients
- 360 grams Peking Flavour duck breasts
- 450 grams cooked jasmine rice
- 1 brown onion
- 2 carrots
- 1/2 red capsicum
- 2 cloves garlic
- 2 eggs
- 2 tsps duck fat
- 1 tsp sesame oil
- 2 tsps soy sauce
- 1 cup frozen peas
- 2 spring onions
- 10 chives
Products used
Method
- Open the duck packet, remove the breasts to a lined oven dish. With a spoon, removed the solidified fat – you need this DO NOT DISCARD. Pour the sauce over the duck (not the fat) and bake for 2 minutes at 190º degrees celsius.
- Dice the onion, chop the chives, dice the carrot, thinly slice the spring onions, cube the capsicum.
- Crack and whisk the eggs.
- Add a teaspoon of the duck fat to the wok over high heat and allow to melt. Pour in the eggs and fry until they are cooked on one side (approx 1 minute). Flip, and fry, then remove from the pan and chop.
- Add a teaspoon of the duck fat to the wok and fry the carrots, onion, capsicum together, until slightly softened. Add the garlic and fry one minute more.
- Add the rice and sesame oil and fry for 1 minute.
- Put the peas and soy sauce in the pan and mix well through.
- Add the sauce from the cooked duck breast (pour it out of the oven pan) and the egg and spring onions.
- Chopped the heated duck breast and add to the rice, stirring through.
- Top with chives and serve immediately.
Recipe by Kylie Archer (@kidgredients): https://kidgredients.com.au