Preheat oven to 200°C (180°C fan-forced). Remove duck from pack and place, skin-side up, in a small ovenproof dish lined with baking paper. Re-heat according to packet instructions. Rest for 5 minutes. Pull meat from bones; break into pieces.
2
Combine the fish sauce, oyster sauce, sugar and one of the chillies in a small serving dish.
3
Heat half the oil in a large wok or frying pan over medium-high heat. Add egg; stir to scramble and cook for a few seconds or until just set. Remove from wok.
4
Heat remaining oil; stir-fry onion, remaining chilli and garlic until softened. Add the rice; stir-fry for 2 minutes or until hot. Return egg to wok with duck and pineapple; stir-fry until just combined. Serve topped with tomato, cucumber and coriander. Serve drizzled with fish sauce mixture.
Test Kitchen tip
Pre-cooked roast duck legs are available at some supermarkets. Recipe not suitable to freeze or microwave.
