Chinese Duck Stir-fry
- 2 large duck legs (with skin on)
- 2 Tbsps Oyster sauce
- 1 ¼ cups canned Pineapple (drained)
- 2 Tbsps runny honey
- 1 tsp Chinese 5 spice powder
- ½ cup canned Bamboo shoots (drained and cut into thin batons)
- 2 inches fresh ginger (julienned)
- 2 scallions (finely sliced)
- 2 Tbsps soy sauce
- 1 clove garlic cloves (minced)
- 1.333 cups Long grain rice (rinsed in several changes of cold water, then drained)
- 2 ½ cups water
Pre-heat the oven to 200°C | 400F | gas 6.
Prepare the rice by placing it in a large, heavy-based saucepan. Cover with the water and bring to the boil over a moderate heat.
Cover tightly with a lid and reduce to a low simmer for 15-20 minutes until the water has been absorbed.
Remove from the heat and keep the lid on, setting the saucepan to one side for the time being.
Mix together the honey, oyster sauce, soy sauce, Chinese five spice, ginger, garlic, half the spring onions and some seasoning in a bowl until smooth, then set to one side.
Make a crosshatch patter in the skin of the duck breasts and season well. Heat a frying pan over a low heat and place the duck breasts skin side down, letting the fat render from them until the skin is golden and crispy.
Turn over and transfer to the oven to finish cooking for 5-8 minutes depending on thickness.
Remove when they feel firm yet springy to the touch and allow them to rest for 5-10 minutes covered, in a warm place.
Place a small saucepan over a moderate heat and bring the prepared sauce to a simmer. Add the pineapple and bamboo shoots and warm for a further 3-4 minutes.
Slice the duck breasts thinly on the angle and add to the sauce to glaze.
Re-heat the rice if necessary and spoon into serving bowls, then sprinkle the remaining spring onion on top.
Top with the glazed duck and serve immediately.