Finely slice the Chinese cabbage. Zest the orange.
Finely dice the garlic clove and ginger. Finely slice the spring onions.
Wash the shiitake mushrooms and cut into quarters.
Prepare the duck breasts by removing the sinew and trimming away any excess fat. Score the skin in a diagonal pattern.
Cook the basmati rice: Place the rice in a saucepan with the water and salt. Bring to the boil. Once boiling, reduce the heat cover the pan with a lid and cook until all of the water is absorbed.
Heat a frying pan until hot. Season the duck breasts with salt and place in the pan skin side down. As the fat melts, drain from the pan. Continue until the skin is golden brown and crispy. Turn the duck breast over and seal all of the raw meat. Cook on the flesh side for a further 3-6 minutes until the duck breast is slightly firm to the touch. Remove any fat and add the honey and soy sauce to the pan. Coat the duck breasts in the glaze and remove from the heat. Finish the glaze with the orange zest.
Whilst the duck is cooking, heat a wok until hot and stir fry the cabbage in the peanut oil until it begins to wilt. Then add the Mirin, ginger and garlic and cook for a further minute. Season with soy sauce.
Heat another wok until hot and add the peanut oil. Add the shiitake mushrooms and cook for 3 minutes. Break the eggs into a bowl and gently whisk. Add the eggs to the mushrooms and cook for 2 minutes breaking the eggs up with a spoon as they cook. Add the cooked basmati rice and mix the ingredients well. Finish the rice with the spring onions.
To serve: Place some rice in the middle of the plate and top some cabbage. Place the duck on top and finish with a drizzle of the duck glaze.
«Replace the duck in this dish with chicken or Tiger prawns and for extra heat add some diced chilli to the glaze.»