This recipe uses the leftover duck meat from the Roast duck with clementine & cherry sauce recipe.
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Place the rice in a small saucepan with 300ml water, cover and bring to the boil, then simmer for 10-15 minutes until tender and all the liquid had been absorbed.
Meanwhile, heat the oil in a wok or frying pan and stir fry the pepper, carrot, beans and mushrooms for 5 minutes. Add the duck and chilli sauce and cook for 1-2 minutes.
Serve with the rice.
Typical values per serving when made using specific products in recipe
Energy | 2,310kJ/ 549kcals |
|---|---|
Fat | 19.3g |
Saturated Fat | 4.9g |
Carbohydrates | 61.6g |
Sugars | 20.6g |
Fibre | 5.8g |
Protein | 32.3g |
Salt | 1.3g |
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