Cantonese-Style Duck, Special Fried Rice and Wilted Spinach

Pan-seared duck breasts roasted and served with a zesty Cantonese sauce, mushroom fried rice, and butter-wilted spinach.

Dinner Duck Main Course Rice Spinach

Estimated Nutrition

Calories

671.3

kcal / serving

1342.6 kcal total

Carbs

39.2g

per serving

78.4 g total

Fat

42.1g

per serving

84.2 g total

Protein

34.2g

per serving

68.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Cider Vinegar

Soy Sauce

dash

Dairy

Butter

knob

Butter

knob

Fruits

strip

Orange Zest

all pith removed

0.5

piece

Lime

juice only

GrainsCereals

100

White Rice

cooked and drained

Liquids

Water

squeeze

Lime Juice

to taste

Meat

piece

Duck Breast

organic, skin on

NutsSeeds

clove

Garlic

crushed or finely chopped

dash

Salt

to taste

dash

Black Pepper

freshly ground, to taste

OilsFats

Vegetable Oil

Other

0.5

cube

Chicken Stock Cube

Honey

Vegetables

2.5

Ginger

grated or finely chopped

100

Mushroom

cleaned and sliced

handful

Spring Onion

chopped

handful

Pea

frozen, defrosted

200

Spinach

washed

Method

Wilt spinach in butter for two minutes and season.

Stir fry mushrooms, onions, peas, and rice in butter with lime juice.

Preheat the oven to 190°C.

Stir fry ginger and garlic in oil, then set aside.

Simmer garlic, ginger, orange zest, water, stock, vinegar, honey, soy, and lime for five minutes.

Roast duck in the oven for ten minutes until cooked through.

Sear duck breasts skin-side down until golden-brown.

Slice duck and serve with sauce, rice, and spinach.