Asian Style Duck with Cucumber, Radish & Rice
- Prep time: 35 minutes
- Calories: 530
- 2 Duck Breast (medium)
- 1 Teaspoons of Garam Masala & Ginger
- 1 Tablespoons of Chinese Rice Wine
- 1 Lime
- 1 Lebanese Cucumber
- 3 Radish
- 2 Tablespoons of Hoisin
- 0.5 Cups of Jasmine Rice
- 1 Orange
- 1 75 Gram Pack of Asian Lettuce Mix
- 1 Teaspoons of Sesame Oil
- 1 Spring Onion
Cook Rice:Preheat oven to 180°C. In a medium pot, bring 1 cup water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more TBS of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Marinate Duck:Wash the fresh produce. Zest and juice orange. In a bowl combine garam masala, ginger, ½ the orange zest and juice (to taste) and Chinese rice wine with sesame oil. Pat duck dry on paper towel. Using a sharp knife, score the skin in a crisscross pattern and lightly season with salt. Add duck and turn to coat in the mixture, then set aside to marinate while you prepare the salad.
Prepare Salad:Trim cucumber ends, cut in half length wise and thinly slice. Thinly slice spring onion, keeping white and green parts separate. Thinly slice radish into rounds (using a mandolin if you have one). Zest and juice lime. In a large bowl, combine lime zest and juice (to taste) with white parts of spring onion with 2 TBS olive oil (extra virgin if you have it). Add Asian lettuce mix, cucumber and radish and toss well to combine.
Cook Duck:Heat a non stick pan over medium-high heat. Place duck (reserving remaining marinade), skin-side down, in the pan. Cook for 4 - 5 minutes or until golden and some of the fat has rendered down. Flip duck, and cook for 1 minute. (TIP: if you have a pan that is ovenproof it will save you some dishes). Place duck in the oven and roast for 10 minutes for medium or until cooked to your liking.
Make Sauce:Transfer duck to a plate and set aside to rest. Drain pan of excess fat, then add reserved marinade, hoisin and ¼ cup water. Allow to bubble over medium heat for 2 - 3 minutes, until thickened.
You Plate It:Divide rice amongst plates and top with duck sliced to your liking and cucumber and radish salad on the side. Garnish with sauce and green spring onion ends.