Ginger Rice With Duck Recipe
Ingredients
| 2 duck breasts, cut diagonally into thin slices | ||
| 2-3 tbsp Japanese soy sauce | ||
| 1 tbsp mirin or medium sherry | ||
| Brown sugar | 2 Teaspoon | |
| 5-cm/2-inch piece of fresh root ginger, finely chopped or grated | ||
| Groundnut oil | 4 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 300 g/10 1/2 oz long-grain white or brown rice | ||
| 1 litre/1 3/4 pints chicken stock | ||
| 115 g/4 oz cooked lean ham, thinly sliced | ||
| 175 g/6 oz mangetouts, cut in half diagonally | ||
| Bean sprout | 40 Gram, rinsed | |
| 8 spring onions, thinly sliced diagonally | ||
| Coriander | 3 Tablespoon, chopped | |
Directions
1. Put the duck in a shallow bowl with a tablespoon of soy sauce, the mirin, half the brown sugar and one-third of the ginger. Stir to coat and set aside to marinate at room temperature.
2. Heat 2-3 tablespoons groundnut oil in a large heavy pan over a medium-high heat. Add the garlic and half the remaining ginger and stir-fry for about 1 minute until fragrant. Add the rice and cook, stirring, for about 3 minutes until translucent and beginning to colour.
3. Add 700 ml/1 1/4 pints of stock and a teaspoon of soy sauce. Bring to the boil. Reduce the heat to very low, cover and simmer for 20 minutes until the rice is tender and the liquid absorbed. Do not uncover the pan, but remove from the heat and set aside.
4. Heat the remaining oil in a large wok. Drain the duck and gently stir-fry for 3 minutes until just coloured. Add 1 tablespoon of soy sauce and the remaining sugar; cook for 1 minute. Remove from the wok, set aside and keep warm.
5. Stir in the sliced ham with the mangetouts, beansprouts, spring onions, the remaining ginger and half the coriander. Add 125 ml/4 fl oz of the stock and stir-fry for 1 minute or until the stock is almost reduced. Fork in the rice and toss together. Add a dash of chilli sauce, if using.
6. To serve, turn into a warmed serving dish, arrange the duck on top and sprinkle with the remaining coriander. Serve the duck immediately.
2. Heat 2-3 tablespoons groundnut oil in a large heavy pan over a medium-high heat. Add the garlic and half the remaining ginger and stir-fry for about 1 minute until fragrant. Add the rice and cook, stirring, for about 3 minutes until translucent and beginning to colour.
3. Add 700 ml/1 1/4 pints of stock and a teaspoon of soy sauce. Bring to the boil. Reduce the heat to very low, cover and simmer for 20 minutes until the rice is tender and the liquid absorbed. Do not uncover the pan, but remove from the heat and set aside.
4. Heat the remaining oil in a large wok. Drain the duck and gently stir-fry for 3 minutes until just coloured. Add 1 tablespoon of soy sauce and the remaining sugar; cook for 1 minute. Remove from the wok, set aside and keep warm.
5. Stir in the sliced ham with the mangetouts, beansprouts, spring onions, the remaining ginger and half the coriander. Add 125 ml/4 fl oz of the stock and stir-fry for 1 minute or until the stock is almost reduced. Fork in the rice and toss together. Add a dash of chilli sauce, if using.
6. To serve, turn into a warmed serving dish, arrange the duck on top and sprinkle with the remaining coriander. Serve the duck immediately.
Chef
