Heat the duck according to the pack instruction.
Allow to cool and chop the duck meat and skin. Using 2-3 tablespoons of the duck fat from the baking tray, heat the fat in a deep pan over a medium high heat. Add the onions and chilli and cook for a few minutes until the onions are golden in colour. Add in the garlic and fry until fragrant. Toss in the peppers and stir fry for roughly 5 minutes until the vegetables are softened. Season with a little salt and pepper then add in the leftover rice, dark soy sauce, oyster sauce and sesame oil. Stir-fry for 3-4 minutes until everything’s thoroughly combined and then add the reserved duck. Continue cooking for another 2-3 minutes until piping hot throughout.
Garnish with spring onions and serve immediately.
1 Silver Hill Half Duck
2-3 tablespoons of duck fat
2 cloves garlic, sliced
1 red chilli, finely chopped
1 onion, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
3 cups of leftover cooked rice (approximately 500g)
2 tablespoons dark soy sauce
1 tablespoon of toasted sesame oil
1 tablespoon of oyster sauce
Salt and pepper
2 spring onions, sliced for garnish