Monday’s meals #17 Savoury lemon duck with courgette and eggy rice

Ingredients

Duck breasts (4)

Basmati rice

one courgette

one onion

Chicken stock

two eggs

Rapeseed oil or oil of choice

Chinese five spice

Garlic granules

One lemon

Soy sauce

Worcestershire sauce

White rice vinegar

Honey

Oyster sauce

 

 

 

Method

Duck: Heat your oven to 180/200(fan oven) 200 standard. Score your duck breasts by cutting through the skin to the meat in a criss cross pattern. (this helps prevent the skin from shrinking during cooking)

For your marinade mix all the following together and pour over the duck breasts , pop in the oven and cook for approx thirty five to forty five minutes skin side down.

2 tablespoons of soy sauce

2 tablespoons of worcestershire sauce

1 tablespoon of white rice vinegar

2/3 tablespoons of oyster sauce

3 tablespoons of honey

1 tablespoon of chinese five spice

1 tablespoon of garlic granules

 

Rice: put one cup of rice and one and a half cup of cold water plus the stock pot into a pot and bring it to the boil ,let it simmer for ten minutes or until you see most of the liquid gone and holes forming in the rice. Turn your heat off  ,place a lid on the rice and keep the pot on the ring for a further ten minutes. DO NOT at any stage lift the lid or mix the rice, this is honestly the perfect rice recipe and is even more delicious than a takeaway.

At approx eighteen minutes quickly crack your two eggs in and replace the lid. The steam will continue to cook the egg, again remember do not stir the rice and you can watch the egg cook through on top. When serving mix the egg through the rice mix and you really will have delicious fluffy “egg fried” rice.

 

Chop your courgette and onion, squeeze half the lemon juice over these and pop into your oven at the same time as the duck.

 

When your duck looks cooked through get a griddle pan really hot and transfer the duck skin side down onto the pan to crisp up the skin. Transfer the courgette/onion mix to the pan at the same time and when the skin is nearly crisped through add a few ladles of the marinade from the oven pot to the pan covering the duck and veg, add a small dash of honey and the other half of the lemon juice. Leave that simmer for a minute or two and serve with your egg rice.

 

I love when experimental dishes work out and this marinade would work really well with beef ,prawns or chicken and I cannot wait to try it out on them too. The kids gave this a thumbs up too , the sweetness from the honey and lemony bitterness keeps it from being too savoury so once the kids like it you know its going to be added to the recipe book.

 

Let me know what you think if you try it out xx

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