DUCK FRIED RICE

INGREDIENTS:

1 Silver Hill Half Duck

2-3 Tablespoons of Duck Fat

2 Cloves Garlic, Sliced

1 Red Chilli, Finely Chopped

1 Onion, Finely Chopped

1 Red Pepper, Finely Chopped

1 Yellow Pepper, Finely Chopped

3 Cups of Leftover Cooked Rice (Approximately 500g)

2 Tablespoons Dark Soy Sauce

1 Tablespoon of Toasted Sesame Oil

1 Tablespoon of Oyster Sauce

Salt and Pepper

2 Spring Onions, Sliced for Garnish

METHOD :

Heat the duck according to the pack instruction.

Allow to cool and chop the duck meat and skin. Using 2-3 tablespoons of the duck fat from the baking tray, heat the fat in a deep pan over a medium high heat. Add the onions and chilli and cook for a few minutes until the onions are golden in colour. Add in the garlic and fry until fragrant. Toss in the peppers and stir fry for roughly 5 minutes until the vegetables are softened. Season with a little salt and pepper then add in the leftover rice, dark soy sauce, oyster sauce and sesame oil. Stir-fry for 3-4 minutes until everything’s thoroughly combined and then add the reserved duck. Continue cooking for another 2-3 minutes until piping hot throughout.

Garnish with spring onions and serve immediately.