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Sticky hoisin duck with duck-fat fried rice

The secret to good fried rice is using cooked, cold rice. Fridge-cold rice gets crispy and fluffy without the worry of it becoming mushy.

SERVES 2 | 25 MINUTES | EASY

duck breasts 2, skin-on hoisin sauce 3 tbsp rice vinegar 1 tbsp FRIED RICE

ginger thumb-sized piece, peeled and cut into matchsticks

garlic 3 cloves, thinly sliced

red chilli 1, thinly sliced

celery 3 sticks, thinly sliced

leftover cooked rice 250g frozen peas 100g

1 Heat the oven to 200C/fan 180C/gas 6 and heat a non-stick, ovenproof frying pan over a medium heat. Lightly score the skins of the duck breasts in a cross-hatched pattern and season. Put in the pan, skinside down, and sizzle for 5-6 minutes or until the skin is crisp and most of the fat has rendered and turned crisp. Hold both duck breasts with tongs and pour any fat off into a heatproof jug, then transfer the pan with the duck to the oven for 3 minutes.

2 Whisk the hoisin with the vinegar. Remove the pan from the oven, drain off any remaining fat and pour the hoisin mixture over the duck. Turn to coat in the mixture. Return to the oven for 3 minutes, transfer to a plate and pour over any leftover sauce from the pan. Rest for 5-10 minutes, then thinly slice.

3 Heat a large frying pan or wok over a medium heat and add the reserved duck fat followed by the ginger, garlic and chilli. Cook for a few minutes until fragrant. Scoop half the mixture onto a plate, then tip the celery and rice into the pan and turn up the heat to medium-high. Cook for 10 minutes until the rice is piping hot and crisp in places. Add the peas and cook for another minute.

4 Divide the fried rice between two plates, top with the sliced duck, some of the sauce and the reserved garlic, ginger and chilli.

PER SERVING 667 kcals | fat 37.5G saturates 11G | carbs 53.9G | sugars 16.7G fibre 4.4G | protein 26.2G | salt 1.8G