Smoked Sweet & Sour Duck with Chinese Stir Fried Vegetables

Preheat the oven to 180C and set a pan of salted water on to boil for the rice. Season the smoked duck breast with salt and pepper. Heat olive oil in a frying pan over high heat.

When the pan is hot, place the duck breast, skin side down, and sear until the skin is crisp and golden brown. Turn the duck breast and sear the underside. Transfer the duck to the oven to roast until cooked through (10-12 mins).

Meanwhile, prepare your vegetables: peel and thinly slice the carrot, chop the yellow and red capsicum, slice the spring onion, chop the pineapple, finely chop the garlic, and finely slice the red onion. Halve the water chestnuts.

Add the rice to the boiling water and stir occasionally.

In a wok (or large frying pan), heat more olive oil over high heat. Stir fry the onion and garlic. Add the carrot and continue to stir fry for two minutes, or until softened.

Remove the duck from the oven and set aside to rest. Add the capsicum, bamboo shoots, and water chestnuts to the wok and continue to stir fry.

Add the sweet and sour sauce and pineapple to the wok, stirring to combine. In a small bowl, mix together water and cornflour to create a cornflour slurry. Gradually pour in small amounts of the cornflour slurry, stirring continuously, until the sauce thickens slightly.

Drain and rinse the rice when tender. Distribute the sweet and sour stir fry among serving bowls. Thickly slice the duck and place on top of the stir fry. Garnish with spring onion to serve. Enjoy your meal!