Archive for » November 7th, 2007«

Duck Magret with Bok choy and Vegetable Fried Rice

Here is another Delicious crispy skinned duck breast recipe served with hoisin plum sauce. Healthy but yummy bok choy and vegetable fried rice.





4 Magret of duck (Duck Breast skin on. Magret are more expensive but larger than normal breasts so feel free to buy less expensive breasts just make sure they are of a decent size.)

For the Sauce

3/4 Cup hoisin sauce (I buy blue dragon brand it is the best I have found, some brands can have a very strong flavour and be overpowering.)
1/4 Cup plum sauce (I buy Sharwood’s plum sauce with a hint of ginger again I really like it.)

Bok Choy

1 Tablespoon peanut oil
8 Heads bok choy, medium in size
4-5 Green onions, sliced
1 Clove garlic, crushed
1 Teaspoon ginger, grated
11/2 Tablespoons soy sauce
1 Teaspoon turmeric
11/2 Teaspoons sugar
11/2 Tablespoons fresh coriander, Finley chopped

Vegetable Fried Rice

1 Tablespoon olive oil
2 Teaspoons sesame oil
11/2 cups cooked white rice (Leave for about 30 Min’s to make sure most of the moisture has drained.)
4 Green onions, sliced
1 Large carrot, diced
2 Celery sticks, diced
1 Small red pepper, diced
80g Shiitake mushrooms, chopped
1/4 Cup frozen corn
1/4 Cup frozen peas
100g Baby spinach leaves, coarsely chopped
2-3 Teaspoons soy sauce
1 Teaspoon sugar


For the Duck

1. Prick duck skin all over, heat a non stick fry pan, add duck skin side down and cook until skin is browned and crisp. (there will be a lot of fat that drains from skin so keep pouring fat out from time to time.)

2. Pre-heat oven to 180c, place duck on wire rack in baking dish skin side up and bake for 20-25 Min’s or until cooked as desired, let breast stand for 5 Min’s before serving. I like to turn the grill on for the last few Min’s of cooking to really crisp up the skin.

For The Sauce

1. Combine both sauces in a pan and heat until hot.

Bok Choy

1. Cut ends off bok choy and pull leaves apart.

2. Heat oil in pan or work add onions, garlic and ginger stir fry a minute, add sugar, soy, turmeric and bok choy stir fry 3-5 Min’s until tender, add coriander stir and serve immediately.

Vegetable Fried Rice

1. Heat oils in a wok. Add carrot, celery, mushrooms and pepper stir fry 2-3 Min’s

2. Add soy sauce, peas, corn, spinach and sugar stir fry a couple Min’s more. Finally add rice and stir fry until thoroughly mixed and heated through serve immediately.

Serve sliced duck breast with bok choy, fried rice and sauce.

All photo’s taken by me unless otherwise stated.

Pumpkin Soup

The weather is getting colder outside and the time for lots of warming soups is upon us. Here is a one for thick pumpkin soup.


2 Tablespoons olive oil
2 Leeks, thinly sliced
2 Carrots, chopped
3 Cloves garlic, crushed
1.3kg Butternut pumpkin flesh, chopped
3 Cups water
3 Teaspoons chicken stock, concentrated (powder, cube, paste etc.)
180ml cream
pepper to taste


1. Heat the oil in a pan add leeks and garlic and cook until soft.

2. Add carrots, pumpkin, stock and water and cook covered until pumpkin is soft.

3. Spoon 2 cups of liquid out, (You want it to be quite thick) Blend or process soup until smooth. Add pepper to your liking.

4. Serve soup in bowls pour a about 1-2 tablespoons of cream over top and serve immediately.

Makes about 6-8 servings great for lunches or as a starter

All photo’s taken by me unless otherwise stated.