Duck with rice and vegetables in HOT WOK

Whether it's for the weekday or the weekend, a hearty wok dish can always work wonders. In this recipe, we crisp up duck breast and combine it with vegetables and rice. To add extra flavour and punch to the dish, we also add a lovely wok sauce, which beautifully ties all the flavours together.

Prepared by:
Handgaard bbq

Ingredients

• 4 people
• 1 piece broccoli
• 1 red bell pepper
• 12 mushrooms
• 6 spring onions
• 700 g duck breast
• 500 g cooked rice
• chili oil (for frying vegetables)
• Wok sauce
• 1 tbsp. sweet soya (ketjap manis)
• 2 tbsp. soya
• 1 tbsp. brown flour
• 1 tbsp. sambal oelek

How to make

Prepare all ingredients:
Clean and chop all the vegetables so that they are ready for the wok.
Mix the sauce and have it ready.

Fry the duck breast:
Cut cubes in the fat side of the duck breasts, then season with salt on all sides.
Light the wok and place the duck breasts on the cold wok pan. Now fry the duck breasts for 3 minutes on each side.

Remove and leave to rest.

Wok:
Add the rice to the wok and toss in the fat from the duck. After about 2 minutes, take the rice off again.

Pour the chilli oil into the wok and fry the vegetables in the oil.

While the vegetables are frying, cut the duck breasts into smaller pieces.

When the vegetables start to colour, add the rice and duck to heat again.

Season to taste with the wok sauce.