Glazed 5-Spice Duck with Sticky Rice

Glazed 5-Spice Duck with Sticky Rice

Serves: 4

Ingredients

For the Duck

• 4 duck legs

• 4 star anise, finely crushed

• 4 cloves garlic, minced

• 50g ginger

• bunch of coriander stalks, chopped

• 2 tsp Chinese 5-spice powder

• 100ml low salt soy sauce

• 1 tbsp oil

For the Glaze

• 50g ginger

• 2 lemongrass stalks, finely minced

• 6 lime leaves

• 150ml mirin

• 150ml low-salt soy sauce

• 100ml hoisin sauce

• 20g sugar with stevia ( or 20g honey )

For the Salad

• 40g lightly roasted cashews

• 4 small handfuls mixed salad leaves or watercress

• 15-20 cucumber ribbons ( I used a potato peeler )

• 1 head of broccoli, cut into florets, optional

• coriander leaves ( left over from stalks used in the marinade )

• 6 spring onions, sliced vertically

• sesame seeds, to sprinkle

• Sriracha and sesame oil, to serve

• 4 lime wedges, to serve

• sticky rice, optional

Method

- Start by combining the marinade for the duck in a bowl big enough to fit all the duck legs. Add the duck legs and gently massage them into the meat. cover and refrigerate, preferably overnight.

- When ready, Preheat the oven to 180 degrees c, fan. Line a large pan with tin foil.

- Remove the duck legs and rinse. pat down with a kitchen roll. add the olive oil to a large frying pan over medium-high heat.

- Once hot, add the duck legs, skin side down and fry for about 7 minutes to crisper and help cook the skin. Once the skin is nicely coloured, add the legs to the pan and pop them in the oven for 20-25 minutes.

- Meanwhile, combine all the glaze ingredients in a small saucepan. Bring to a boil then reduce to a steady simmer. Stir every so often to make sure it doesn't burn. Once thickened, remove from the heat.

- Once the duck is cooked, remove it from the pan and pat it down with a kitchen roll. Let the legs sit for 10 minutes.

- Prepare the salad by adding the salad leaves to the 4 plates. Add the coriander, cucumber and broccoli.

- Generously glaze the legs with a pastry brush. Pop a leg on top of the salad then sprinkle with sesame seeds, cashews and spring onions. Enjoy!