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1
In a plastic zipper bag, combine cubed duck breast with soy sauce, hoisin sauce and 2 sliced garlic cloves; marinate in refrigerator at least 2 hours.
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2
Prepare brown rice: in a large saucepan, cook 2 minced garlic cloves in vegetable oil until golden; add rice and saute until aromatic, then add broth.
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3
Bring to a boil then reduce heat and cover; simmer on low heat for 45 minutes or until rice is tender and liquid is absorbed.
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4
While rice is cooking, shred the yellow squash; drain baby corn; slice green onions; scramble eggs in 1 tablespoon vegetable oil and set aside; and steam pea pods and chopped bell pepper together for 1 minute (plunge them into cold water when done steaming to stop cooking and keep them crisp).
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5
In a large skillet over medium heat, heat 2 tablespoons vegetable oil and cook cubed marinated duck with the marinade and green onions for 10 minutes.
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6
Add cooked rice and raise heat a bit; cook, stirring constantly until marinade is thickened, about 10 more minutes.
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7
Stir in honey, soy sauce, sesame oil and garlic powder; cook another 5 minutes to blend.
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8
Stir in pea pods, peppers, shredded yellow squash, baby corn and scrambled eggs.
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9
Cook another 3 to 4 minutes, just until vegetables and eggs are heated through.
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10
Serve immediately.
