Salt and Pepper Duck and Orange Sauce

Nutrition per serve

Ingredients

• 1pcs ginger
• 2pcs spring onion
• 1pcs onion
• 2clov garlic
• 1pcs orange
• 150g jasmine rice
• 2pcs slow-cooked roast duck leg
• 5g Chinese barbecue seasoning
• 10g pepper and garlic seasoning
• 50g oyster sauce
• 1pcs pak choy
• 1pcs choy sum
• 10g fried shallots
• 15ml neutral-flavoured oil
• 15ml soy sauce
• 5ml white vinegar
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 190C, fan-forced. Line an oven tray with baking paper. Finely grate the ginger. Thinly slice the spring onions, keeping the white and green parts separate. Finely chop the onion. Crush or finely chop the garlic. Finely grate ½ tsp orange zest, then juice the orange. Rinse the rice until the water runs clear.
2. Step 2 — Roast duck
   Remove the duck legs from the pack and put, skin-side up, on the lined tray. Scatter with the Chinese barbecue seasoning and 1 tsp pepper and garlic seasoning, season with salt and rub to coat. Roast for 25 mins or until heated through. Rest for 5 mins.
3. Step 3 — Cook ginger rice
   Meanwhile, heat 1 tsp oil in a small saucepan over medium heat. Cook the ginger and white part of the spring onion, stirring, for 1 min or until fragrant. Stir in the rice. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until tender and water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Make orange sauce
   Heat 2 tsp oil in a small frypan over medium heat. Cook the onion and garlic, stirring, for 4-5 mins until soft. Stir in the oyster sauce, orange zest and juice, 60ml (¼ cup) water, 1 tbs soy sauce, 1 tsp white vinegar and 1 tsp sugar. Simmer for 5 mins or until reduced. Taste, then season with a pinch of pepper and garlic seasoning*.
5. Step 5 — Cook greens
   While the sauce is simmering, trim the pak choy and separate the leaves. Trim the choy sum and thickly slice. Put the greens in a heatproof bowl, cover with boiling water and soak for 4 mins or until tender. Drain.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Divide the rice, duck and greens among plates. Drizzle the duck with the orange sauce. Scatter with the fried shallots and remaining spring onion to serve.

Allergens

Soy, Gluten, Sulphites, Wheat, Sesame, Mollusc, Fish