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Duck Magret With Bok Choy and Vegetable Fried Rice Recipe

Duck Magret With Bok Choy and Vegetable Fried Rice Recipe

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Duck Magret With Bok Choy and Vegetable Fried Rice

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Ingredients:

Serving

4 magret duck (duck breast skin on. magret are more expensive but larger than normal breasts so feel free to buy le)
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 with a hint of ginger again i really like it.)
1 tbsp peanut oil
8 heads bok choy, medium in size
4 -5 green onions, sliced
1 garlic clove, crushed
1 tsp ginger, grated
1 1/2 tbsp soy sauce
1 tsp turmeric
1 1/2 tsp sugar
1 1/2 tbsp fresh coriander , finley chopped
1 tbsp olive oil
2 tsp 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 tsp soy sauce
1 tsp sugar

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	586.93 Kcal (2457 kJ)
Calories from fat	122.71 Kcal
		% Daily Value*
Total Fat	13.63g	21%
Cholesterol	6.76mg	2%
Sodium	1632.27mg	68%
Potassium	694.34mg	15%
Total Carbs	103.72g	35%
Sugars	20.48g	82%
Dietary Fiber	6.4g	26%
Protein	11.84g	24%
Vitamin C	42.1mg	70%
Vitamin A	0.2mg	6%
Iron	5.8mg	32%
Calcium	105.8mg	11%

Amount Per 100 g
Calories	179.99 Kcal (754 kJ)
Calories from fat	37.63 Kcal
		% Daily Value*
Total Fat	4.18g	21%
Cholesterol	2.07mg	2%
Sodium	500.55mg	68%
Potassium	212.93mg	15%
Total Carbs	31.8g	35%
Sugars	6.28g	82%
Dietary Fiber	1.96g	26%
Protein	3.63g	24%
Vitamin C	12.9mg	70%
Vitamin A	0.1mg	6%
Iron	1.8mg	32%
Calcium	32.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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