1. Pre heated oven at 180c. Mix together the soy sauces, garlic black pepper and brown sugar. Score the skin of the duck breasts and place them on a tray.
2. Heat up non-stick pan. Sear the duck, skin side down for 1-2 minutes until dark then turn it on other side for another 1-2 minutes.
3. Dip the seared duck into the soy mix then place it on oven proof tray. Put the duck in the oven for 5 min, take it out and leave to the side.
4. Put rice in a sauce pan with cup of water then bring to boil, turn the heat down under the rice and simmer for 10 minutes or until the rice is cooked and sticky. Allow the rice to sit for a minute to steam dry a little and fork through to fluff up.
5. Use a vegetable peeler to create ribbons of carrot. Slice the duck and dress with some cooking liquid before frying your eggs.
6. Fry your eggs how you prefer them: for me, it needs a crispy fringe and a runny yolk.
7. Place the rice in the bottom of the bowl. Add the carrots followed by the duck. Dress the bowl with fried bok choi, ribbons carrots, spring onion, soy mix, and fried egg.
