Crispy Roast Duck with Teriyaki fried rice

This is one of our favourite recipes. Easy, tasty and better than any takeaway. This makes plenty of teriyaki sauce so the rest can be stored in the fridge and is delicious with salmon or other meats. To make it even quicker you can just use shop bought teriyaki sauce but this is a refined sugar free version and I think it tastes better!

Serves 2
Ingredients
For the roast duck:
2 duck legs
5 spice powder
salt and pepper

Teriyaki sauce:
100ml soya sauce ( can substitute with tamari if gf)
1 clove chopped garlic
1 tsp grated ginger
5 tbsp coconut sugar
1 tbsp cornflour

Fried rice:
230g brown rice
2 handfuls frozen edamame beans or peas
1 clove chopped garlic
2 eggs
salt
sesame oil (optional)

Method
For the roast duck:
Season duck legs with 5 spice powder, salt and pepper rubbing the spices all over into the meat
Roast in oven 180 degrees c for 75mins skin side up

Teriyaki sauce:
Simmer soya sauce with 200ml water, chopped garlic, ginger and coconut sugar for 5 mins. To thicken mix the cornflour in 2 tbsp water in a separate bowl and add to the sauce. Mix and heat for another few minutes until sauce thickens. Set aside .

Fried rice:
Simmer the brown rice in 500ml water on a low heat lid on until all water is absorbed (takes about 20 mins)
When done leave to cool with lid on whilst waiting for duck to cook

About 15 mins before duck is ready, In a large frying pan heat some cooking oil and fry the edamame beans (or peas), chopped garlic, add the cooked rice and 5 tbsp teriyaki sauce. Mix and fry for a few minutes then add in the eggs and fry for 5 mins mixing the egg into the rice well. Season with salt and drizzle with some sesame oil for extra flavour

When duck is cooked, cut the meat off the bone and serve on top of the fried rice. Spoon over some extra teriyaki sauce if you like