Considering how easy it is to cook duck breast, it’s amazing how much robust flavour it can add to even the simplest of recipes, such as this one for a lightly floral and somewhat zingy egg fried rice. Duck breast is such a juicy and tender meat too. One of the things I like best about this dish is how the chunks of meat blend with the tiny grains of rice and bits of onion for a succulent and multi-textured bite.
As presented, this recipe is good to go as a meal on its own. Alternatively, you could cook the rice and breast separate and serve as different dishes or with the duck placed on top of the rice. You could also cook the spinach and even the crackling in the wok as you fry the rice. It’s really up to you!
Read my complete Lavender Duck Fried Rice recipe at the Gressingham website.
