Duck Magret With Bok Choy and Vegetable Fried Rice

Ingredients

• 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

• 3/4 cup hoisin sauce (I buy blue dragon brand it is the best I have found, some brands can have a very strong flavour)
• 1/4 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 1/2 tablespoons soy sauce
• 1 teaspoon turmeric
• 1 1/2 teaspoons sugar
• 1 1/2 tablespoons fresh coriander, finley chopped

Vegetable Fried Rice

• 1 tablespoon olive oil
• 2 teaspoons sesame oil
• 1 1/2 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
• 1/4 cup frozen corn
• 1/4 cup frozen peas
• 100 g baby spinach leaves, coarsely chopped
• 2-3 teaspoons soy sauce
• 1 teaspoon sugar

Directions

1. 1

   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).

2. 2

   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.

3. 3

   For The Sauce: Combine both sauces in a pan and heat until hot.

4. 4

   Bok Choy:.

5. 5

   Cut ends off bok choy and pull leaves apart.

6. 6

   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.

7. 7

   Vegetable Fried Rice:.

8. 8

   Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes.

9. 9

   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.

10. 10

    Serve sliced duck breast with bok choy, fried rice and sauce.