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.