Pan fried duck breast with stir fried spring greens with egg and garlicJune 13, 2007
Mr Rice is so resourceful sometimes. I love it when I get home from work and he has been diligently cooking away. He’s not a ‘beans on toast for tea’ kind of man, he’s more of the ‘how can I show off with these ingredients?’ sort. This definitely works for me. This was a well-presented and carefully constructed dinner. The duck was succulent on the inside, crispy on the inside and sitting on a bed of Mr Rice’s lastest culinary invention: Stir fried spring greens with egg and garlic.
Recipe for Stir fried spring greens with egg and garlic
500g spring greens
several crushed garlic cloves
Cook the garlic gently in the oil for a few minutes, but be careful it doesn’t burn or it will be too bitter. Then add the spring greens and cook for a few minutes, coating in the garlic and oil. Then beat the egg and stir into the mixture. Cook for a couple more minutes and serve.
© Katheryn Rice 2007