Salt & Pepper Duck With Egg Fried Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your duck leg[s] (including the white duck fat and duck jelly!) to a tin foil-lined baking tray (or two!) with a drizzle of vegetable oil and season with a pinch of salt and pepper

Put the tray[s] in the oven for 28 min or until the duck leg[s] are golden and crispy

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, transfer the rice to a plate and spread it out flat to help it cool down

Trim, then roughly chop your spring onions into batons

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Finely slice your red chilli[es] into rounds

Once the duck is golden and crispy, remove the tray[s] from the oven and transfer the cooked duck leg to a clean chopping board and roughly shred it apart using two forks – this technique is known as 'pulling'

Discard all the bones

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Add the spring onion batons and most of the chilli rounds (can't handle the heat? Go easy!) to the pan with your five-spice mix, chopped garlic and chopped ginger, then cook for 2-3 min until fragrant

Once fragrant, add the pulled duck and cook for a further 1-2 min

Once done, transfer everything to a plate (save the pan!) and set aside until serving – this is your salt & pepper duck

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the cooled rice, blanched peas, toasted sesame oil and soy sauce then stir everything together until combined and cook for 2-3 min

Once combined, push the rice to one side of the pan and crack your egg[s] into the other side

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg, then mix it all through the rice – this is your egg fried rice