Five-spice duck with sweet and sour sauce and egg-fried rice
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Pregnancy-friendly
This spin on a takeaway classic – roast duck smothered in homemade sweet and sour sauce – is happily simple to make.
Ingredients
For the duck
- ½ duck
- 1 tbsp Chinese five-spice powder
- 4 tbsp soy sauce
- 2 tbsp runny honey
- 2 spring onions, sliced, to serve
For the sweet and sour sauce
- 100ml/3½fl oz tomato ketchup
- 60g/2¼oz light brown sugar
- 50ml/1¾oz cider vinegar
- 2 tbsp chilli sauce
- 1 tbsp soy sauce
- 1 tbsp finely grated ginger
- 3 garlic cloves, peeled and crushed
- 150ml/5½oz pineapple juice
- ½ fresh pineapple, peeled and cut into wedges
For the egg-fried rice
- 2 free-range eggs, beaten
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 440g/15½oz cooked long grain white rice
- 100g/3½oz tin sweetcorn
- 100g/3½oz caramelised onion
- 100g/3½oz brown shrimp
- 2 spring onion, finally sliced
Method
To make the duck, preheat the oven to 200C/180C fan/gas 6.
Place the duck in a high-sided roasting tin. Mix the five-spice powder with the soy sauce and honey in a small bowl and smother it all over the duck. Place in the oven for 50 minutes. Remove and set aside to rest.
Meanwhile, to make the sweet and sour sauce, heat all the ingredients (except the pineapple wedges) together in a saucepan. Taste and adjust acidity and sweetness with vinegar and juice as needed. Keep warm.
Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks.
To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil.
Heat a wok or pan and fry the egg mix until set, then beat to break it up. Tip out the pan and set aside.
Add the remaining ingredients and cook until hot, then add the egg back in.
To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice.
