VIETNAMESE DUCK WITH RED RICE AND NAM JIM

Steps

1. a small pot of salted water to the boil.
2. Cook red rice in pot of boiling water on high heat for about 25 minutes, until rice is tender. Drain well and return to pot with sesame oil. Set aside, covered, to keep warm.
3. While rice cooks, heat a drizzle of oil in a small pot on medium heat. Cook onion and garlic for 2-3 minutes. Add first measure of Vietnamese spice mix and cook for 1 minute, until fragrant. Add all remaining coriander tomato ingredients, reduce heat to low, and cook for 6 minutes, until thickened.
4. Combine all nam jim ingredients in a bowl. Set aside. Pat duck dry and trim any overhanging fat. Use a sharp knife to score skin at 1cm intervals. Sprinkle flesh side with second measure of Vietnamese spice mix and season both sides with salt. Heat a medium, dry frypan on medium-high heat.
5. Cook duck, skin-side-down, for about 8 minutes, until most of the fat has rendered out and skin is golden. Flip over, reduce heat to low-medium and continue to cook for 4-5 minutes, until duck is cooked through medium. Set aside, uncovered, to rest for about 5 minutes.
6. Drain duck fat from pan and wipe pan clean with paper towels. Return to medium heat with water and salt and bring to the boil. Add bok choy and broccolini and cook for 3-4 minutes, until bright green and tender. Slice duck thinly against the grain.
7. divide coriander tomato between bowls and top with red rice and Vietnamese greens. Top with slices of duck and drizzle over nam jim. Serve with a lime wedge to squeeze over just before eating.