Honey & Soy Marinated Duck with Rice
- 61 - 90 Minutes
- Medium
- 2 people
Method
Ingredients
Ingredients
- For rice:
- 1 Cup (around 200g) Tilda Premium USA Long Grain Rice
- 1.5 cup (around 370ml) water
- 1 tbsp neutral oil (vegetable, sunflower)
- 1 spring onion, minced
- 1 inch ginger, minced
- 3 garlic cloves, minced
- For duck marinade:
- 2 duck breasts
- 1.5 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp Chinese 5 spice powder
- ¼ tsp black pepper
- ½ tsp msg
- 2 garlic, minced
- Around 1 tsp zest of orange
- For glaze:
- ½ tsp corn-starch
- 1 tbsp water
- Toppings:
- Chives
- Coriander
- Raw or soy-marinated egg yolk
How to make Honey & Soy Marinated Duck with Rice
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In a shallow bowl, mix all the marinade ingredients until well combined.
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Place 2 duck breast on a cutting board then using a sharp knife, score the skin with parallel cuts being careful to not cut all the way down to the flesh.
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Pat the skin with paper towels before placing the duck breast, skin up, into the bowl with the marinade, making sure to try not to get any marinade on the skin and only the flesh. Leave to marinate for at least 30 minutes.
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While the duck is marinating, add 1 cup of rice into a bowl and wash a few times before soaking in some water for 20 minutes.
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In a medium saucepan over medium heat, add some neutral oil followed by the aromatics. Let it fry until fragrant, around 30 seconds, before adding in the drained soaked rice.
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Give the rice and aromatics a mix until combined before adding the water. Mix and let the water come to a simmer before reducing the heat to a low, covering and letting it cook for 13 minutes.
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After 13 minutes, turn off the heat and let it sit for at least 10 minutes to let the rice steam, making sure not to open the lid during this time.
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Once the rice is steaming, remove the duck breasts from the marinade and dry the skin with a paper towel. Making sure to wipe away any marinade on the skin if any (this will cause the skin to burn slightly when frying). Do not throw away the remaining marinade.
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Preheat the oven to 180°C
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Once dry, season the skin with salt then place both the breasts onto a cold oven-proof pan, then slowly bring the heat up to help render the fat from the skin until a medium heat is reached. Pan fry for 4-6 minutes until the skin is crispy and brown.
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Turn the breast over, pan fry for another minute before placing the pan into the oven and cooking for 6 minutes.
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Once cooked, place the duck on a cutting board and rest for 10 minutes before slicing.
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While the duck is resting, open the lid from the rice and begin to fluff up the rice.
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In a saucepan over medium heat, pour the remaining duck marinade and bring to a boil. Pour in the corn-starch slurry while mixing until the mixture gets slightly thick.
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Finally slice up the duck into thin pieces before placing onto a plate alongside the warm steaming rice, chives, coriander and an egg yolk.
