- 2 tsp vegetable oil
- 2.5cm/1in piece fresh ginger, grated or finely chopped
- 1 garlic clove, crushed or finely chopped
- 2 organic duck breasts, skin on
- 3 strips orange zest (all pith removed)
- 4 tbsp water
- ½ chicken stock cube
- 2 tsp cider vinegar
- 1 tbsp honey
- dash soy sauce
- ½ lime, juice only
- salt and freshly ground black pepper
- knob of butter
- 100g/4oz mushrooms, cleaned and sliced
- handful spring onions, chopped
- handful frozen peas, defrosted
- 100g/4oz white rice, cooked according to packet instructions and drained
- squeeze lime juice
- salt and freshly ground black pepper
- knob of butter
- 1 x 200g/7oz bag spinach, washed
- salt and freshly ground black pepper
- Preheat the oven to 190C/375F/Gas 5.
- For the Cantonese-style sauce, heat the oil in a frying pan until hot, add the ginger and stir fry for one minute, then add the garlic. Reduce the heat and cook gently for five minutes, then transfer to a dish and set aside.
- Place the pan used for the garlic and ginger back over a medium heat and place the two duck breasts into the pan, skin-side down – there's no need to add any extra oil, as the duck breasts will cook in their own fat. Cook until golden-brown on both sides, then place onto a baking sheet.
- Transfer to the oven and roast for ten minutes, or until cooked through. Remove from the oven and pour the duck fat from the baking sheet into a dish – this will keep for a week in the fridge and can be used for roasting potatoes. Set the duck breasts aside in a warm place.
- Return the garlic and ginger to the pan the duck was cooked in, add the orange zest and place on a medium heat. Add the water and half a stock cube to the pan, stir well and bring to the boil. Add the cider vinegar, honey and a dash of soy sauce, reduce the heat and simmer gently for five minutes. Add the lime juice, season, to taste, with salt and freshly ground black pepper and stir.
- For the special fried rice, heat the butter in a wok or frying pan over a medium heat until it begins to bubble. Add the mushrooms and stir fry for 2-3 minutes, then add the spring onions and stir fry for a minute. Add the defrosted peas and stir to heat through for a minute. Finally add the drained rice and a squeeze of lime juice, season, to taste, with salt and freshly ground black pepper and mix well.
- For the wilted spinach, heat the butter in a pan over a medium heat, add the spinach and cook for two minutes, stirring occasionally – there is no need to add water as the spinach releases water during cooking. Season, to taste, with salt and freshly ground black pepper
- To serve, cut the duck breasts into slices and divide between two serving plates. Drizzle over the sauce and serve with the special fried rice and spinach.