Duck breast with Stir-Fried Vegetables

(my own recipe)

Serves 2

Ingredients:

• 1 duck breast
• 50 ml fresh orange juice
• 2 tbsp dark soya sauce
• 4 slices ginger
• 4 slices lime
• 1 tbsp honey
• 1 tsp pepper corns
• 1 tsp rice vinegar

For the stir-fry:

• marinade from the duck breast
• 1 garlic clove
• 1 zucchini
• 1 onion 
• 1 carrot
• 1 red pepper
• 1 tbsp sweet and sour sauce

Step One

 Preheat the oven to 200°C/400°F/gas 6. 

 Cut the skin of the duck breast like this:

 Place the  duck in a plastic bag to marinate it, with: fresh orange juice, dark soy sauce, ginger,  lime, honey, pepper corns and rice vinegar. Seal the bag and place it in the fridge for 30 min or more (you can let it over night but be sure the breast it's covered).

Step Two

 Heat a large, ovenproof frying pan until searing hot. Drain the marinade from the duck and reserve, then put the duck in the pan skin-side down and quickly seal (fry really fast in high heat to seal the juices in the meat), making sure the skin is slightly blackened. Turn over and seal again. Then, transfer the pan into the oven and roast for 8–10 minutes until just tender but still slightly pink in the middle. If you prefer your duck more well done, give it another 2–3 minutes.

Step Three

   Tip the reserved marinade into a small pan, add the chopped garlic and the cut carrot and let it simmer for 1-2 mins. Then, add the cut onion, pepper and zucchini. Afterwards, add the sweet and sour sauce and mix, and let them simmer for 1-2 more mins. Meanwhile, remove the duck from the oven and leave to rest for 5 minutes in a warm place, then carve on the diagonal.

ENJOY!

Tip 1:
 To make the sticky rice:
 You need  275g (10oz) sushi rice , rinse the rice thoroughly under cold running water and place in a pan with 600ml (1 pint) of cold water. Add a pinch of salt and bring to the boil, then stir once. Reduce the heat, cover and simmer for 8 minutes until all the water is completely absorbed. Turn off the heat and leave the rice to steam for at least 4–6 minutes until tender – it should sit happily for up to 20 minutes with the lid on.