Tuesday, 10 April 2012

Peking Duck Fried Rice




Well, I'm back in my kitchen.
Not that I miss it... I was having far too much fun eating out and being waited on hand and foot!

Getting me back into the rhythm of cooking (not that I have much to begin with) may take a while, so MrD and Elsa... bear with!
Let's just start with good old simple fried rice...





Peking Duck Fried Rice

2 boneless duck breasts
1 tsp Chinese five spice powder
salt and black pepper

3 cups cooked jasmine rice, chilled until completely cold
1 small garlic, finely chopped
1 tbsp oyster sauce
1 tbsp hoisin sauce
2 tsp plum sauce
a dash of soy sauce


thin slivers of spring onion and cucumber
a dash of sesame oil




First, prepare the duck.
Score the skin a couple of times with a sharp knife. Season well with five spice powder and salt and pepper. Leave to marinade for a few hours.
Heat a frying pan. When hot, sear the duck, skin side down, until golden brown. Remove from the heat and put the duck breasts into a baking dish. Cook in a hot oven for 10 minutes. Remove the duck from the oven to rest.
Once the duck has cooled a little bit, use two forks to shred the meat.

Heat a wok until smoking and add a little of the oil rendered from the roasted duck.
Add in the chopped garlic and the cooked rice and stir well to break up the grains, then add the shredded meat and stir fry for 1-2 minutes.
Season to taste, with the rest of the ingredients.