Duck Magret With Bok Choy And Vegetable Fried Rice

Name: Duck Magret With Bok Choy And Vegetable Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Preheat oven to 180u00b0C, 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
For The Sauce: Combine both sauces in a pan and heat until hot.
4
Bok Choy:
5
Cut ends off bok choy and pull leaves apart.
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
Vegetable Fried Rice:
8
Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes.
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
Serve sliced duck breast with bok choy, fried rice and sauce.

548

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 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.), and more.

Yes, Duck Magret With Bok Choy And Vegetable Fried Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!