Duck and Rice Salad
Recipe
4 duck legs
2 red onions, peeled and quartered
1 stick celery, chopped
50g ginger, grated
1 clove garlic, minced
2 tablespoons date molasses
50ml soy sauce
50ml vinegar
300g basmati rice, boiled drained and cooled
1 small courgette, coarsely grated
2 heads pak choi, white bottoms shredded finely and leaves coarsely chopped
4 chopped scallions
4 tablespoons mixed seeds
2 tablespoons olive oil
½ teaspoon smoked paprika
Ingredients
Place the duck legs fat side down in a medium hot frying pan and cook until fat is golden. Turnover and cook on the other side then transfer to a baking dish. Add the onions, celery, 25g of the ginger and garlic to the pan.
Cook until golden and add the date molasses, soy and vinegar. Bring to the boil and add 200ml water. Pour into the dish with the duck and cover with foil. Cook at 180 oC for an hour and a half or until fork tender. Remove the duck and take off the skin and shred the meat off with a fork. Place in a large bowl. Boil the juices and vegetables to spoon coating consistency.
Heat a tablespoon and a half of the oil in a frying pan and add the pak choi bottoms, courgettes and ginger. Cook for a couple of minutes and add the pak choi leaves, and wilt for another 30 seconds.
Add to the duck with the pan juices, rice and scallions. Mix well.
Heat the remaining half tablespoon of oil in a frying pan and add the seeds. Cook until they pop and add the smoked paprika. Mix well and remove from heat.
Spoon the salad into bowls and scatter over the smoky seeds.
