Crispy Skin Duck & Pineapple Fried Rice

Crispy Skin Duck with Pinapple Fried Rice recipe - The Cooks Pantry

RECIPE BY:

Michael Weldon

TIME:

Prep Time:  10 minutes
Cook Time: 15- 20 minutes

INGREDIENTS :

  • 2 Coles Duck Breasts, skin on
  • Ainsley Harriott’s Singapore Aromatic Spice Rice
  • 1 brown onion, sliced
  • 1 bunch of baby broccoli, diced
  • 3 eggs
  • 1/2 cup is diced pineapple
  • ½ a bunch of coriander
  • 1 tin of coconut cream
  • 1 tbsp KEEN’s Curry Powder
  • 1 tbsp garam masala
  • 1 lemon grass spear, sliced
  • ¼ cup pineapple juice
  • 1tbs white vinegar
  • 1 red chilli

DUCK:

Place duck breast, skin side down, on a cold pan on the largest stove hob and turn heat on a low-medium heat. Allow to cook for 3-5 minutes or until fat has rendered out significantly and the skin begins to crisp.  Move to a fresh pan on the smallest stove hob and continue to render the fat out on a low heat for 2-3 minutes.  Pour excess fat into the original tray, ready to make the sauce.   When duck skin is nice and crispy, and you can see it’s been cooked through halfway, turn it over and cook for 2-3 minutes. Remove from heat, placing pan to the side, ready to be used for the fried rice,  and allow the duck  to rest for 10 minutes before slicing.

SAUCE:

Meanwhile, fry the garam masala in the duck fat, then add lemon grass, red chilli, KEEN’s Curry Powder, pinch of salt, coconut milk, white vinegar and pineapple juice – stir through. Cook for 2-3 minutes until sauce has thickened.

FRIED RICE:

Pour rice contents into a saucepan and add 275ml cold water – bring to the boil.  Reduce heat, cover and simmer for 5 minutes, stirring occasionally until rice has absorbed the water.

Using the other pan and the excess duck fat, brown onions with baby broccoli, then add diced pineapple. Add rice and give it a good toss until all ingredients have combined.

Related Recipes

Grilled Sirloin

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Print Friendly, PDF & Email