Honey-glazed duck with sticky rice (serves 4)
3 tbsp honey
3 tbsp dark soy sauce
juice and finely grated zest of a small orange
3 tbsp sesame seeds
4 duck breasts with skin (ca. 180g)
275 g of sushi rice
120 ml chicken stock
shredded spring onions
1) Preheat the oven to 200°C. Place the honey in a shallow, non-metallic bowl and add soy sauce, orange juice and zest as well as sesame seeds. Mix well, then add duck and cover in marinade and set aside for 15 minutes.
2) For the sticky rice: rinse the rice thoroughly under cold water and place in a sauce pan with 600 ml of cold water. Add some salt and bring to the boil, stir once. Reduce the heat, cover and simmer for 8 minutes until the water is absorbed. Turn of the heat and leave to steam for 4-8 minutes until tender.
3) Heat a large, oven-proof frying pan until searing hot, drain the marinade from the duck and set aside, then put duck in the pan skin-side down and seal, making sure the skin is slightly blackened. Turn over, seal and transfer to the oven. Roast for 8-10 minutes until tender, but a little pink in the middle. If you want your duck well-done, give it another 2-3 minutes.
4) Pour the left-over marinade and the stock into a small pan and bring to the boil, then reduce the heat and simmer gently for 3-4 minutes until reduced. Stir occasionally. Meanwhile, remove the duck from the oven and let it rest for 5 minutes in a warm place. Carve diagonally.
5) Spoon rice in a bowl, arrange the duck on top, drizzle with sauce and garnish with some coriander leaves and spring onions.
Extra Info: My friend Andrea is following the Slimming World Plan and has worked out that this meal equals about 4 syns per serving. Just thought I’d add this in case any of you are looking for healthy options.