Roast Duck Fried Rice

An adaptation of Donna Hay's Barbecued Duck Fried Rice, our ready-cooked Silver Hill duck is perfect for this delicious recipe.

  • 2 tablespoons vegetable oil
  • 200g shredded chinese cabbage
  • 1 half silver hill duck, meat shredded
  • ¼ cup fried eschalots (french shallots), plus extra to serve
  • 2 red birdseye chillies, thinly sliced
  • 4 cups cooked long-grain rice, cooled
  • 227g can water chestnuts, drained and sliced
  • ¼ cup (90g) hoisin sauce
  • micro coriander leaves, to serve
  1. Heat the oil in a wok or large frying pan over high heat. Add the cabbage, duck, eschalots and half the chilli and cook for 2 minutes, stirring occasionally. 
  2. Add the rice and water chestnuts and cook, stirring occasionally, for 4 minutes. Add the hoisin and cook for 1 minute. 
  3. Divide between bowls and top with the remaining chilli, coriander and extra eschalots. Serves 2–4.

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