Five-spice duck with sweet and sour sauce and egg-fried rice

1. 1

   To make the duck, preheat the oven to 200C/180C fan/gas 6.

2. 2

   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.

3. 3

   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.

4. 4

   Heat a griddle pan over a high heat and cook the pineapple until charred all over. Cut into bite-sized chunks.

5. 5

   To make the egg fried rice, beat the eggs in a bowl and mix in the soy and sesame oil.

6. 6

   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.

7. 7

   Add the remaining ingredients and cook until hot, then add the egg back in.

8. 8

   To serve, pour the sauce over the duck and sprinkle with the chopped spring onion. Serve alongside the charred pineapple and egg fried rice.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.