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