Shredded duck fried rice with peas egg and chilli oil

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Rinse rice and drain. Put in a saucepan with its listed rice water and start heating.

Allow rice and water to reach a boil.

Cover and reduce to the lowest heat.

Cook covered on the lowest heat for 12 minutes.

Turn off the heat and keep the lid shut.

Rest covered off the heat for 10 minutes.

Spread cooked rice in a thin layer on a clean shallow tray.

Cool rapidly, then refrigerate within 1 hour of cooking. This timer estimates 25 minutes in a thin layer; refrigerate sooner if ready.

Cover loosely and refrigerate the shallow rice tray promptly.

Refrigerate until properly cold; this plan allows 1 hour, but depth and fridge temperature affect cooling. Use within 24 hours of cooking.

Heat the oven to 150°C fan / 170°C conventional.

Allow about 15 minutes in total, checking the oven has reached its setting.

Rub duck legs with five-spice and duck salt. Put skin-up in a snug casserole with sliced duck ginger, crushed duck garlic, duck soy and stock. Cover.

Bring the filled casserole to a simmer, cover and carefully transfer to the heated oven.

Cook covered for 2–2½ hours until tender.

Check the liquid is still moist enough; add the listed top-up water if needed and replace the lid.

Continue covered until the stated tenderness cue is reached. Extend cooking if it still resists a fork.

Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

Lift duck out and pull meat from bones, discarding skin, bones and tough tissue. The braising liquid is not used in the finished fried rice.

Mix fried-rice soy, oyster sauce and sesame oil. Keep separate from any raw-meat utensils.

Heat some fried-rice oil in a wide wok or pan. Scramble eggs until just set and transfer to a clean bowl.

Add remaining fried-rice oil and crisp shredded duck in uncrowded loads for 2–3 minutes.

Stir in spring onion whites, fried-rice garlic and ginger for 30 seconds.

Add peas and cook for 3 minutes.

Add cold rice and fry over high heat for 4–6 minutes per uncrowded load, breaking up clumps. Add sauce mixture and egg and toss until steaming hot throughout. This is the rice’s single reheating; the timer includes successive loads and combining.

Fold in spring onion greens and serve immediately, topped with chilli oil and crispy shallots. Keep the finished rice hot until served; do not hold at room temperature.