Open the duck packet, remove the breasts to a lined oven dish. With a spoon, removed the solidified fat- you need this DO NOT DISCARD. Pour the sauce over the duck (not the fat) and bake for 2 minutes at 190º degrees celsius.
Dice the onion, chop the chives, dice the carrot, thinly slice the spring onions, cube the capsicum.
Crack and whisk the eggs.
Add a teaspoon of the duck fat to the wok over high heat and allow to melt. Pour in the eggs and fry until they are cooked on one side (approx 1 minute). Flip, and fry, then remove from the pan and chop.
2 eggs
Add a teaspoon of the duck fat to the wok and fry the carrots, onion, capsicum together, until slightly softened. Add the garlic and fry one mionute more.
1 brown onion, 2 carrots, ½ red capsicum, 2 cloves garlic