- 2/3 cup cooked Basmati Rice
- 1 cleaned, scored duck breast
- 1 tablespoon ginger
- 1 teaspoon sliced chillies
- 1/2 cup sliced yellow beans
- 1/2 cup sliced snap peas
- 1/2 cup sliced, baby bok choy
- 1/2 cup sliced cucumber
- 2 tablespoons chopped peanuts
- 1 tablespoon hoisin
- 1/2 lemon juice
- 2 tablespoons sesame oil
- 1 tablespoon soya sauce
- for garnish coriander
- salt and pepper
Season Duck breast and place skin side down in medium heat cast iron pan. Render the fat down and flip when deeply caramelized. Cook for another 2 minutes and glaze with hoisin remove pan from heat. Yes it’s that easy.
Add rice to non stick pan with a splash of sesame oil on medium heat. Toast until rice begins to pop. Add ginger, chillies, peanuts and continuous toast.
Remove from heat add remaining sesame, soya, veggies and splash with lemon. Season and plate. Top with thinly sliced duck breast and serve.
Special tools Cast iron pan, non stick pan.
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