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Duck Magret With Bok Choy and Vegetable Fried Rice



Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp (there will be a lot of fat that drains from skin so keep pouring fat out from time to time).
Preheat oven to 180C, place duck on wire rack in baking dish skin side up and bake for 20-25 minutes or until cooked as desired, let breast stand for 5 minutes before serving.
I like to turn the grill on for the last few minutes of cooking to really crisp up the skin.
For The Sauce: Combine both sauces in a pan and heat until hot.
Bok Choy:.
Cut ends off bok choy and pull leaves apart.
Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 minutes until tender; add coriander stir and serve immediately.
Vegetable Fried Rice:.
Heat oils in a wok.
Add carrot, celery, mushrooms and pepper stir fry 2-3 minutes.
Add soy sauce, peas, corn, spinach and sugar stir fry a couple minutes more.
Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.
Serve sliced duck breast with bok choy, fried rice and sauce.