Tasty Thai marinated duck breast is served with an easy, quick and comforting egg fried rice.


  • 450g boneless, skinless duck breast

  • 1 lemongrass stalk

  • 3 tbsp groundnut (peanut) oil

  • 3 tbsp finally sliced shallots

  • 2 tbsp coarsely chopped garlic

  • 1 tbsp fish sauce (nam pla) or light soy sauce

  • 1 tsp dark soy sauce

  • 2 tsp finally grated lime zest

  • 3 large, fresh red or green chilli peppers, deseeded and finally shredded

  • 2 tsp sugar

  • A large handful of fresh basil leaves

  • For the marinade

  • 2 tsp light soy sauce

  • 2 tsp Shaoxing rice wine or dry sherry

  • 2 tsp sesame oil

  • ¼ tsp salt

  • 2 tsp cornflour

  • Freshly ground black pepper

  • For the rice

  • 4 spring onions, finely sliced

  • 1 tbsp groundnut or vegetable oil

  • 2 tsp fresh or lazy ginger, grated

  • ½ red pepper, seeded and cut in small dice

  • 2 free range eggs, beaten

  • 115g frozen peas, cooked for 2 minutes

  • 2 tsp sesame oil

  • 1 tbsp light soy sauce

  • ½ tsp salt

  • ¼  tsp ground white pepper

  • 450g cooked rice


  • For the rice::

  • 1.

    In a wok pan-fry the spring onions in the oil for 1 minute then add the ginger and red pepper and cook for a further 2 minutes over a medium heat.

  • 2.

    Combine the beaten egg with the sesame oil and 2 tablespoons water. Season with the salt and pepper.

  • 3.

    Fold the egg into the wok ingredients and, stirring continuously, cook for 1 minute. Add the peas and soy sauce, then increase the heat and add the cooked rice and stir vigorously to incorporate everything and break the cooked egg into small pieces.  When the rice is piping hot, serve immediately.

  • For the duck::

  • 1.

    Cut the duck breasts into slices 4cm long and 1 cm thick. Put the duck slices into a bowl, add all the marinade ingredients and mix well. Let the slices steep in the marinade for about 15 minutes.

  • 2.

    Peel the lemongrass stalk to reveal the tender, whitish centre and cut it into 5 cm pieces. Crush with the flat of the cleaver or knife and set aside.

  • 3.

    Heat a wok or large frying pan over a high heat until it is very hot.  Add the oil and, when it is very hot and slightly smoking, add the duck from the marinade and stir-fry for about 2 minutes. It should be slightly pink in the centre. Remove the duck and drain it in a colander.

  • 4.

    Pour off all but 1½ tablespoons of the oil from the pan and reheat it over a high heat. Add the lemongrass, shallots and garlic and stir-fry for a minute. Now add the fish sauce, dark soy sauce, lime zest, chilli peppers and stir-fry for 1 minute.

  • 5.

    Return the drained duck to the wok or pan.  Stir to mix well, toss in the basil leaves, give it a good stir and transfer to a platter.  Serve at once.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 569kj
  • Fat Total 26g
  • Saturated Fat 4g
  • Protein 32g
  • Carbohydrate 50g
  • Sugar 6g
  • Sodium 1015mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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