STICKY DUCK AND EGG RICE - RECIPE

STICKY DUCK, CHESTNUTS AND EGG RICE

3 or 4 duck breasts sliced horizontally
12 chestnut kernels halved
1 very large onion diced (or two medium)
6 cloves of garlic chopped
2 roughly chopped chillies
1 glass of dry sherry
1 sprig fresh rosemary stripped and finely chopped
2 tablespoons dark soy sauce
3 tablespoons soft brown sugar
1 desert spoon white wine or cider vinegar
4 cups of brown rice
1 cup of barley
2 pints of lamb or chicken stock
4 spring onions chopped
2 large eggs
Vegetable oil
Salt and pepper

Put the soy sauce, sugar, rosemary, half the garlic and vinegar in a bowl and either blend or mix well. Add the duck and coat thoroughly then leave to marinade for at least two hours. In the meantime soak the rice and barley in the warm stock for an hour.

Simmer the rice and barley for twenty minutes adding water but allowing it to become sticky. Drain off the excess stock into a jug and leave to stand.

After the allotted time heat some oil in a pan with the remaining garlic and three quarters of the onion and the chillies. Drain the duck but keep the marinade. Add the duck to the pan along with the chestnuts and turn the heat up. Fry quickly then reduce the heat and add the marinade and glass of water (or white wine) and the sherry and leave to simmer gently.

Heat another pan with oil and put the rest of the onions in to brown slightly. Crack the eggs into the pan and fry for thirty seconds before stirring briskly for a minute. Add the rice and mix well. Season with salt and pepper (or light soy and mild chilli powder). Continue to stir for three to five minutes. Add the spring onion and mix in. Turn of the heat.

Turn the heat up on the duck and add the excess stock. When the sauce goes thick and sticky turn of the heat and cover and leave to stand for two minutes.

Serve the duck on the rice with a pepper and tomato salad and wash down with ice cold dry white wine