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  • eu600_Shredded Roast Duck Cabbage Fried Rice

Shredded Roast Duck Cabbage Fried Rice

  • Difficulty
  • Serves
    • Preparation

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    • Cooking

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    What You Will Need

    Made with
    Lee Kum Kee products

    How to make it

    To cook the sushi rice, place the washed rice in a medium pan, add the Pure Sesame Oil and the water, bring to the boil, then turn the heat to low and place a lid on top. Cook covered on low heat for 15 minutes. Remove the lid, fluff up the rice and transfer to a tray, cool for 10-15 minutes at room temperature.
    Place the duck legs in a zip lock bag, add all the ingredients of the marinade. Marinate for at least 1 hour.
    Heat the oven to 180 degrees, place the duck legs (and all the marinade) round side up on a roasting tray lined with kitchen paper. Roast for 40 minutes, then cook the duck legs for a further 5 minutes to cook medium well done.
    Remove and rest the duck for 5 minutes. Once rested, shred the duck legs and place on a board.

    Heat a wok over high heat, add the rapeseed oil, add the chill, minced garlic, spring onion and wok fry for a few seconds, then add the white cabbage, toss cooking for half a minute until wilted. Add the Shaoxing rice wine. Add the cooked Sushi rice and then follow with the shredded duck. Add the Oyster Sauce, Double Deluxe Soy Sauce and toss cooking until all the ingredients are combined well. Season with pure sesame oil, ground white pepper and fresh spring onion. Serve immediately.

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