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Duck Fried Rice with Blue Plums & Cashews

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients Method

Ingredients
  

  • 1/4 cup soy sauce
  • 1 tablespoon Shaoxing wine or sherry
  • 2 teaspoons honey
  • 1 teaspoon five spice powder
  • 1/2 teaspoon white pepper
  • 1 smoked duck breast sliced thin
  • 8-9 blue plums pitted and cut into wedges
  • 3 carrots peeled and sliced
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 1-inch knob fresh ginger, minced
  • 1 bunch broccolini coarsely chopped
  • 3 cups watercress washed and coarsely chopped
  • 1 1/2 cups unsalted cashews
  • 3 red chilies thinly sliced
  • 4 cups cooked brown basmati or jasmine rice cold*
  • 1/4 cup fresh mint finely chopped
  • *Leftover rice is best for this recipe. If you don't have any on hand cook your rice a day ahead and leave it in the fridge overnight.

Method
 

  1. Place the soy sauce, wine, honey, five spice powder and white pepper in a small bowl and whisk to combine. Set aside.
  2. Heat a quarter-sized amount of canola oil in a large wok over a high heat until shimmering. Add the duck and the plums and saute until the duck begins to curl and caramelized. Using a large slotted spoon, transfer the duck and the plums from the hot oil to a plate. Set aside.
  3. Add the onion, garlic, ginger and carrots to the wok and saute until the onions become translucent. About 5 minutes. Add the broccolini to the wok and cook for another 2-3 minutes. Stir in the watercress, cashews and chilies and cook until the watercress has wilted, then add the duck and plums back in and bring them back up to temperature.
  4. Next, add the rice, the soy sauce mixture and the mint to the wok. Toss to coat. Cook until the rice is heated through, about 2 minutes.
  5. Remove the wok from the heat and divide the fried rice amongst 4-6 bowls and serve immediately with beer.