Teriyaki Duck Rice Bowl
with Garlic Pak Choi, Pickled Radish and Sesame Seeds
This Teriyaki Duck Rice Bowl is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Confit Duck Legs
150 grams
Jasmine Rice
100 grams
Radishes
1 unit(s)
Lime
1 unit(s)
Pak Choi
1 unit(s)
Garlic Clove
75 grams
Teriyaki Sauce
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up.
Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While everything cooks, trim and thinly slice the radishes. Zest and halve the lime.
In a medium bowl, add half the lime juice, the sugar for the pickle (see pantry for amount). Stir through the radish.
Season with salt and pepper and set aside to pickle.
Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the pak choi and stir-fry until just soft, 3-4 mins. Add the garlic and fry for 30 secs more.
Transfer to a bowl and cover to keep warm. Set the pan aside for later.
Once cooked, transfer the duck to a plate. Use two forks to shred the duck as finely as you can. Discard the bones.
Return the (now empty) pan to medium-high heat. Add the teriyaki sauce, soy and water for the sauce (see pantry for amount). Bring it to a boil and stir through the duck.
Taste and season with salt and pepper if you feel it needs it. Add a splash of water if needed.
Fluffy up the rice with a fork and stir through the lime zest. Share between your serving bowls.
Top the rice with the teriyaki duck, pickled radish and garlic pak choi in separate sections.
Sprinkle over the roasted sesame seeds and serve with any remaining lime wedges for squeezing over.
Enjoy!
