Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6 and heat a non-stick, ovenproof frying pan over a medium heat. Lightly score the skins of the duck breasts in a cross-hatched pattern and season well.
Put the duck breasts in the hot pan, skin-side down, and sizzle for 5-6 minutes or until the skin is really crisp and most of the fat has rendered and turned crisp. While holding both duck breasts with tongs, carefully pour any fat off into a heatproof jug or bowl, then transfer the pan with the duck breasts to the oven for 3 minutes.
Whisk the hoisin with the vinegar. Remove the pan from the oven, drain off any remaining fat and pour the hoisin mixture over the duck, turning the breasts to coat. Return to the oven for 3 minutes, then remove the duck breasts to a plate, pouring over any left-over sauce from the pan. Rest for 5-10 minutes, then thinly slice.
Heat a large frying pan or wok over a medium heat and add the reserved duck fat followed by the ginger, garlic and chilli. Cook for a few minutes until really fragrant. Scoop half of the mixture out onto a small plate, then tip the celery and rice into the pan, and turn up the heat to medium-high. Cook for 10 minutes, tossing the pan every now and then until the rice is piping hot and crisp in places. Stir through the frozen peas and cook for another minute to defrost.
Divide the rice between two plates, then top with the sliced duck, some of the sauce and the reserved garlic, ginger and chilli.