Peking Duck, Chicken with Vegetables and Cashews, Rice

Ingredients

• Duck legs (preprepared peking duck flavour luv-a-duck vac pac)
• Cucumber
• Spring onions (home grown)
• Hoisin sauce
• Peking duck pancakes (I bought 'em as I'm lazy)
• Long grain rice
• Corn-fed chicken thighs
• Baby corn (canned chopped)
  
• Water chestnuts (canned sliced)
  
• Capsicum
• Snow peas
• Beans
• Broccoli
• Cashews
  
• Stir fry sauce
• Ginger (grated/minced/reduced to pulp however you want)
  
• Sugar
• Salt
  
• Soy sauce
• Garlic (same as the garlic)
  
• Sweet chilli sauce
• Tomato sauce
  
• Water
  

Method

1. Preheat oven to stupid degrees C.
2. Whack duck on an oven tray and stick in oven.
3. Stir fry sauce, is easy, mix it all together in a bowl.
   
4. Put rice in heatproof bowl and cover with water to the depth of one knuckle. Cover with glad wrap.
5. Nuke rice on full power for 3 minutes.
6. When done nuke for a further 10 minutes on 50% power.
   
7. Chop cucumber into bits, and spring onions into long batons, stick on a plate.
   
8. Chop vegetables and chicken up.
   
9. Heat wok until smoking and then toss in a little canola oil (don't use olive oil it smokes too much)
10. Stir fry vegetables in batches (or all at once if you have a good wok burner than can keep up the heat)
11. Stir fry the chicken in batches.
12. Chuck all the vegetables, chicken, cashews into wok and toss in sauce, heat through.
13. Nuke pancakes for 30 seconds or so, until they go soft but don't turn into a single gelatinous mass.
14. Remove duck from oven and remove meat from bone and slice.
15. Serve thusly

Time to cook: 30 minutes
Cost per serve: $15
Recipe inspiration: The luv-a-duck pack spotted in the local wholesale butchers.