DUCK MAGRET WITH BOK CHOY AND VEGETABLE FRIED RICE

Duck Magret With Bok Choy and Vegetable Fried Rice image

Here is another Delicious crispy skinned duck breast recipe served with hoisin plum sauce. Healthy but yummy bok choy and vegetable fried rice.

Provided by The Flying Chef

Time 55m

Yield 4 serving(s)

Number Of Ingredients 25

Ingredients

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 plum sauce with a hint of ginger again I really like it.)
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
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

Steps:

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.

Nutrition Facts : Calories 5719.9, Fat 513.6, SaturatedFat 169.9, Cholesterol 965.1, Sodium 3377, Carbohydrate 99.8, Fiber 21.9, Sugar 39, Protein 178