Ingredients
- 1 cup of jasmine rice
- 2 duck breasts
- 200 grams speck or bacon
- 1 cup of diced carrot
- 1 cup of peas
- 1 cup of corn kernels
- 4 crushed cloves of garlic
- 3 tablespoons of crushed ginger
- Half a diced red onion
- 2 cups of chopped spring onions (both whites and greens)
- 6 tablespoon of Chiu chow style chilli oil
- 6 tablespoons of sweet soy sauce
- 6 tablespoons of rice vinegar
- 1 bunch of chopped broccolini
- Half a cup of bean sprouts (for garnish)
- 2 tsp of sesame oil
- 3 Lebanese cucumbers
Method
- The day before you want to cook dish, rinse your rice and bring to the boil with 1.5 cups of water. Once ready and cool, set aside in the fridge overnight.
- For our side dish of smashed cucumber, chop your cucumbers roughly and smash with the flat side of your knife. Add in 2 tablespoons of of sweet soy, 2 tablespoons of rice vinegar, 1 clove of garlic, 2 tablespoons of chiu chow chilli oil, 1 tsp sesame oil, coat the cucumbers and set aside.
- Score your duck breasts and lightly season with salt and pepper, in a cold stainless steel pan put your duck skin side down and turn on medium heat for about 5 minutes until the skin is rendered down and golden brown, turn your duck breasts over and cook for an additional 7-8 minutes. Set the duck aside to rest for 10 minutes.
- In a separate crisp up your diced bacon or speck until crispy. Set aside.
- Using the rendered duck fat add in your chilli, garlic, onion, ginger until fragrant on a medium heat, after 2 minutes add in your cold rice, soy, chilli oil and vinegar and toss, as the rice is starting to brown add in the rest of your vegetables and fried bacon.
- To serve slice your duck up and serve on top of your rice, garnish with bean sprouts, spring onion, a drizzle of sweet soy and some spoonfuls of chilli oil. Serve alongside your smashed cucumbers.
Product used in recipe
- ABC - ABC SWEET SOY SAUCE 275ml
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
