Chinese Barbecued Duck Fried Rice
Caramelised duck with a hint of spice is the best way to heat up a midweek dish.
Keywords
- donna hay
- entertaining
- barbecued
- duck
- fried rice
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Cooking tools:
- Wok
- Skillet
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Can opener
- Colander
- Spatula
- Stove
- Mixing bowl
- Serving bowl
Ingredients
- 2 tablespoons vegetable oil
- 2 cups (200g) shredded Chinese cabbage
- 1 store-bought barbecued duck, meat shredded, or 2 cups (320g) shredded barbecued duck
- ¼ cup fried eschalots (French shallots), plus extra to serve
- 2 red birdseye chillies, thinly sliced
- 4 cups cooked long-grain rice, cooled
- 227g can water chestnuts, drained and sliced
- ¼ cup (90g) hoisin sauce
- micro coriander leaves, to serve
- sriracha hot chilli sauce, to serve
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