Crispy Duck, Forbidden Rice, Asian Slaw and Chinese Blueberry Sauce

Crispy Duck, Forbidden Rice, Asian Slaw and Chinese Blueberry Sauce

Ready in 45 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 6, 2015.
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Delicious crispy duck with an Asian Inspired slaw and fruity sauce

Ingredients

FORBIDDEN RICE

  • 1 cup Indonesian black rice
  • 1 1/2 cups water
  • 1/2 teaspoon sesame oil

CRISPY DUCK

  • 2 duck breasts (at room temperature)
  • 1 teaspoon Chinese duck spice mix

CHINESE BLUEBERRY SAUCE

  • 1 teaspoon finely grated ginger
  • 1 clove garlic, minced
  • 2 1/2 tablespoons rice wine vinegar or white wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1/2 cup red wine
  • 1 teaspoon Chinese duck spice mix
  • 1 tablespoon runny honey
  • 2 tablespoons dried wild blueberries
  • 1 teaspoon duck stock mix
  • 1/2 cup boiling water
  • 1 teaspoon cornflour mixed with 2 teaspoons water

ASIAN SLAW

  • 1 1/2 tablespoons rice wine vinegar or white wine vinegar
  • 1/2 teaspoon runny honey
  • 1 teaspoon sesame oil
  • 2 1/2 tablespoons olive oil
  • 2 baby pak choy, finely sliced
  • 1 carrot, peeled into long thin strips
  • 1–2 handfuls mung bean sprouts
  • 2 tablespoons coriander leaves, roughly torn

Steps

  1. a full kettle to the boil.
  2. Combine rice, water, sesame oil and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 25 minutes. Turn off heat and leave to steam, covered, for a further 10 minutes. Do not lift lid at any time.
  3. Trim duck of excess fat and score skin. Pat dry and season with salt and Chinese duck spice mix. Heat a dry, fry-pan on medium heat. Cook duck, skin-side-down, for 6–8 minutes until most of fat has rendered and skin is golden. Flip over, reduce heat and cook for 4–5 minutes until duck is cooked medium. Cover with foil to rest for 5 minutes, then slice.
  4. For the sauce, place all ingredients (except duck stock mix, boiling water and cornflour mixture) in a medium pot. Add a pinch of salt and simmer rapidly for 4–5 minutes until mixture reaches a syrupy consistency. Combine duck stock mix with boiling water and cornflour mixture and stir through sauce. Simmer for about 2 minutes, stirring with a wooden spoon, until sauce thickens and coats back of spoon.
  5. Whisk together vinegar, honey, sesame oil and peanut oil. Toss through remaining slaw ingredients and season with salt and pepper.
  6. Spoon ¾ cup cooked forbidden rice per person onto each plate. Top with duck, spoon over sauce and serve Asian slaw on the side.

Nutritional Information

Energy 2081 kj
497 kcal
Protein 29.8g
Carbohydrate 48.6g
Fat 15.0g