Smoked Sweet & Sour Duck with Chinese Stir Fried Vegetables

Preheat the oven to 180C. Boil a pan of salted water 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, in the pan and sear until the skin is crisp and golden brown.

Turn the duck breast and sear the underside.

Transfer the duck into the oven to roast until cooked through (10-12 mins).

Peel and thinly slice the carrot.

Roughly chop the yellow and red capsicum.

Slice the spring onion along a diagonal.

Chop the pineapple.

Peel and finely chop the garlic.

Peel and finely slice the red onion.

Halve the water chestnuts and add the rice to the boiling water. Stir occasionally while cooking.

In a wok (or frying pan), heat olive oil over high heat.

Stir fry the onion and garlic.

Add the carrot and stir fry for two minutes or until softened.

Remove the duck from the oven and set aside to rest.

Add the capsicum and stir fry for one minute.

Add the bamboo shoots and water chestnuts and continue to stir fry.

Add the sweet and sour sauce and pineapple to the wok and stir through.

In a small bowl, mix together the 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 the rice when tender rinse with boiling water from the kettle.

Distribute the sweet and sour stir fry among serving bowls.

Thickly slice the duck.

Serve the smoked duck atop the stir fry and garnish with spring onion to serve.