Five-Spice Duck with Forbidden Rice and Ginger Greens

Steps

1. oven to 220°C. Line an oven tray with baking paper.
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, still covered, for about 10 minutes. Do not lift lid during cooking.
3. While the rice is cooking, combine five-spice, soy sauce and lemon juice in a medium bowl and set aside. Pat duck dry with paper towels, trim off any overhanging fat and use a sharp knife to score skin at 1cm intervals. Season with salt, then toss through five-spice and soy mixture to coat evenly.
4. Heat oil in a medium fry-pan on medium heat. Cook duck, skin-side-down, for 4-5 minutes to render out some of the fat. Flip over and sear, skin-side-up, for 1-2 minutes. Place on prepared tray. Drain fat, wipe out pan and reserve. Cook duck in oven for 5-6 minutes, until cooked through medium.
5. Remove duck from oven and set aside, covered, to rest for about 5 minutes. While duck rests, combine kecap manis oyster sauce and chicken stock in a small bowl. Heat a drizzle of oil in reserved pan on medium heat. Add garlic and ginger and cook for about 1 minute, until fragrant.
6. Add bok choy and broccolini to pan and cook for about 2 minutes, until bright green and slightly wilted. Add broth mixture to pan, toss greens through and cook for about 1-2 minutes, until sauce has reduced by half. When duck has rested, slice thinly against the grain.
7. spoon ¾ cup cooked forbidden rice onto each plate and top with ginger greens and slices of five-spice duck. Spoon over remaining sauce from the greens and top with coriander.