Ingredients

• ½ duck breast
• salt and freshly ground black pepper
• 1 orange
• juice only
• 1 lime
• juice only
• 1 tbsp soy sauce
• 2 tbsp golden syrup
• 85g/3oz long grain rice
• 400ml/14fl oz vegetable stock
• 25g/1oz green beans
• trimmed and chopped
• ¼ red pepper
• chopped
• salt and freshly ground black pepper
• fresh coriander leaves
• 1 slice orange

Directions

• For the duck
• trim the edges of the fat and score the skin with the tip of a sharp knife. Season well with salt and freshly ground black pepper. Heat a frying pan until smoking then add the duck
• skin-side down
• and fry for 3-4 minutes to render some of the fat. Turn the duck over.
• In a bowl
• mix together the remaining duck ingredients and pour over the duck. Cook for 2-3 minutes
• or until the liquid is thick and glossy.
• For the rice
• place the rice into a pan with the stock
• green beans and red pepper. Bring to the boil and cook for 10-12 minutes
• or until the rice is tender. Drain
• season with salt and freshly ground black pepper and pack into a small greased glass bowl
• then turn out onto a serving plate.
• Slice the duck
• arrange next to the rice and drizzle over the juices from the pan. Garnish with fresh coriander and orange to serve.