Orange & Soy Glazed Duck Breast with Shiitake Mushroom Brown Rice

Prepare Brown Rice Ingredients:

Preheat oven to 180°C. Wash the fresh produce. Peel and mince garlic. Thinly slice spring onion on a slight angle. Slice shiitake mushrooms. Trim ends (and discard) of choy sum - thinly slice stems and roughly chop leaves keeping them separate.

Start Rice & Mushrooms:

Heat olive oil (enough to cover the base) in a pot over medium-high heat. Add shiitake and cook, stirring occasionally, for 5 minutes or until golden. Add choy sum stems, half of both the garlic and spring onion. Cook, stirring, for 1 minute. Add the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28 to 30 minutes, or until the water has been absorbed and the rice is tender. Season with salt and pepper to taste. Add in choy sum leaves, mix in to wilt and set aside.

Make Soy / Orange Glaze:

Meanwhile trim baby carrots and cut in half lengthwise. Zest orange and cut in half. Peel and mince and ginger. In a small pot over medium-high heat, combine ginger, star anise, orange zest (to taste) and juice from orange, soy sauce & Chinese rice wine, sugar and remaining garlic. Bring to the boil, then reduce heat to a simmer, stirring occasionally, about 6 to 8 minutes or until slightly thickened.

Sear Duck:

Pat duck dry on paper towel. Using a sharp knife, score the skin in a crisscross pattern and lightly season with salt. Heat a non stick pan over medium-high heat. Place duck, skin-side down, in the pan. Cook for 4 to 5 minutes or until golden and some of the fat has rendered down. Flip duck, add carrots and cook for 1 minute. (Tip: if you have a pan that is ovenproof it will save you some dishes).

Finish Duck & Carrot:

Transfer duck (skin-side up) and carrots, to a small roasting pan (or keep in ovenproof pan). Spoon soy/orange glaze over duck. Roast in the oven for 10 minutes for medium or until cooked to your liking. Cover with foil and stand for 5 minutes to rest.

You Plate It:

Thickly slice duck and add pan juices to remaining glaze. Serve alongside mushroom rice and carrots, drizzled with remaining glaze. Garnish with remaining spring onion. Enjoy!