Soy roast duck with hoisin gravy
Tender duck breasts with subtle Chinese spice, finished with a ginger-infused oriental gravy
Stir-fried rice with cabbage & bacon
- Preparation and cooking time
- Total time
- Ready in 10-15 minutes
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp sunflower oil
- 100g unsmoked lardon(diced bacon)
- 200g/8oz Savoy cabbageshredded
- bunch trimmed spring onionsliced at an angle
- 2 x 250g packs cooked basmati rice
- 200g frozen petits pois
Nutrition: per serving
- kcal212
- fat8g
- saturates2g
- carbs29g
- sugars1g
- fibre3g
- protein8g
- salt0.97glow
Method
step 1
To serve, heat the oil in a large frying pan or wok, add the lardons and fry for a minute. Tip in the cabbage and onions, stir round the pan then pour over 2 tbsp water and the reserved duck marinade. Pile the rice and peas on top then cover the pan and cook for 5 minutes. Take off the lid, toss well and serve.
