Oriental Roast Duck with Rice Recipe
For a wonderful flavor, this recipe marinates the duck in a mix of hoisin, soy and chili sauce, then served with Chinese-Style rice.
Preparation time: 15 minutes || Cooking time: 1 hour (excludes marinating time)
- Hoisin sauce: 2 tablespoon2
- Soy sauce: 2 tablespoon2
- Sweet chili sauce: 2 tablespoon2
- Duck: 1kg
For the rice:
- Long grain rice: 250gm
- Carrots: 2
- Frozen peas: 50gm
- Sunflower oil: 2 tablespoons
- Onions: 2
- Fresh root ginger: 1 teaspoon
- Baby corn: 200gm
- Button mushrooms: 200gm
- Soy sauce: 2 tablespoons
- Hoisin sauce: 1 tablespoon
- Salt and pepper to taste
First, pierce the duck skin, dice the carrots and onions, grate the ginger and slice the mushrooms.
Now, place the hoisin, soy and sweet chili sauces into a bowl, add the duck and cover well with the sauce. Cover the bowl and leave in the fridge for an hour.
Preheat the oven to 200 degrees Celsius, place foil on a tray or roasting tin and a grill rack on top of the foil. Remove the duck from the marinade and place it onto the rack, crown side down, to roast for 30 minutes or until brown, then flipping it over to roast for a further 30 minutes, until brown and cooked through.
Lastly, remove from the oven and let it rest covered in foil.
Meanwhile, cook the rice together with the carrots for 12-15 minutes, until the carrots are soft. Add the peas about 4-5 minutes before the cooking finishes. If any liquid is left at the end, drain.
Heat the sunflower oil in a frying pan, over medium heat and saute the onion and ginger for a few minutes, then add the corn and mushrooms and saute for a further 3 minutes. Add the rice and carrots over and toss over high heat until it all warms up.
Separately, in a bowl, mix the soy and hoisin sauces together and add to the rice. Stir and season well, then serve.