For the Duck
1/2 Duck breast, skin removed and reserved.
110ml/4fl oz red wine.
2 tsp soy sauce
1 tbsp tomato ketchup
1 tsp clear honey
1 drop of sesame oil
55g/2 oz shiitake mushrooms, cleaned and sliced.
1 tsp chopped fresh coriander
For the Rice
85g/3 oz easy cook American rice
2 tsp vegetable oil
2 red spring onions, trimmed and sliced.
1 Large egg, beaten.
Salt
Freshly ground black pepper
2) cook the rice as instructed on the packet.
3) Fry the duck skin in a small frying pan until crispy.
Remove and set aside.
4) In a small frying pan, gently bring the red wine, soy,
ketchup, honey and sesame oil to a simmer.
5) Add the duck breasts slices and fry for two minutes.
6) Stir in the Mushroom and fry for a further 3-4 minutes.
7) Heat the oil for the rice in a small wok.
8) Saute the onion for two minutes to soften.
9) Drain the rice.
10) Stir the edd into the onion and fry until cooked through in
separate pieces.
11) Stir in the rice until combined with the onion and egg.
12) Stir the coriander into the duck pan.
Voila! Crispy Eastern Duck with Egg Fried Rice