for 4 person

Marinade

1 tbsp	liquid honey
3 tbsp	mirin (rice wine)
3 tbsp	soy sauce
1 tbsp	lemon juice
4	duck breast with fat (approx. 220 g each)

Fried rice

100 g	basmati rice
2 dl	water
1 tbsp	oil
450 g	pak choi, sliced
200 g	carrot, cut into thin strips
2	eggs, beaten

How it's done

Marinade

Mix the honey and all the other ingredients up to and including the lemon juice. Cut a cross into the fatty layer of the duck breasts. Coat both sides of the duck breasts with the marinade, cover and leave to marinate in the fridge for approx. 30 mins. Pat dry the duck breasts. In a small pan, reduce the excess marinade to a syrupy consistency.

Fried rice

Rinse the rice in a sieve under cold running water until it is clear. Drain well. Bring the water and rice to the boil, leave covered on a switched-off hob for approx. 20 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork. Heat the oil in a frying pan. Stir fry the pak choi and carrots for approx. 5 mins. Add the eggs and the rice, continue to cook for approx. 2 mins.

To cook the duck

Heat the frying pan and fry the duck breasts for approx. 7 mins. until the fatty layer is crisp. Turn the duck breasts and fry for approx. 3 mins. Pour the remainder of the marinade over the top.

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