Name: Chinese roast duck with brown rice, peas and cucumber
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 gm brown rice; 100 gm each sugarsnap peas and frozen peas; 100 gm shiitake mushrooms, thinly sliced; 60 ml soy sauce (¼ cup); 30 ml Chinkiang black vinegar (see note); Juice of 1 lemon, or to taste; 1 tbsp finely grated ginger; 1 garlic clove, finely chopped; 50 ml peanut oil; 1 tsp sesame oil; 6 spring onions, thinly sliced diagonally; 1 cup pea tendrils (loosely packed); 1 Chinese roast duck, flesh removed from the bone and thickly sliced; To serve: toasted sesame seeds; Smashed cucumber and ginger; 2 Lebanese cucumbers, halved lengthways, coarsely chopped; 1 garlic clove; 1 tbsp finely grated ginger; Pinch of caster sugar; 2 tbsp each soy sauce and rice wine vinegar

Chinese roast duck with brown rice, peas and cucumber

Australian Gourmet Traveller recipe for Chinese roast duck with brown rice, peas and cucumber

Use a roast duck from a Chinese barbecue shop in this recipe, and add the juices from the duck to the rice mixture for even more flavour.

Ingredients

250 gm brown rice

100 gm each sugarsnap peas and frozen peas

100 gm shiitake mushrooms, thinly sliced

60 ml soy sauce (¼ cup)

30 ml Chinkiang black vinegar (see note)

Juice of 1 lemon, or to taste

1 tbsp finely grated ginger

1 garlic clove, finely chopped

50 ml peanut oil

1 tsp sesame oil

6 spring onions, thinly sliced diagonally

1 cup pea tendrils (loosely packed)

1 Chinese roast duck, flesh removed from the bone and thickly sliced

To serve: toasted sesame seeds

Smashed cucumber and ginger

2 Lebanese cucumbers, halved lengthways, coarsely chopped

1 garlic clove

1 tbsp finely grated ginger

Pinch of caster sugar

2 tbsp each soy sauce and rice wine vinegar

Method

Main

1.For smashed cucumber and ginger, lightly bruise cucumber in a mortar and pestle, then transfer to a bowl. Pound garlic, ginger and sugar in mortar and pestle to a coarse paste, add to cucumber with soy sauce and vinegar, toss to combine and refrigerate until required.

2.Cook rice in a saucepan of boiling salted water over high heat until just tender, adding all peas in the last minute of cooking (12-15 minutes). Drain, refresh under cold running water, drain well and transfer to a large bowl.

3.Combine soy, vinegar, lemon juice, ginger and garlic in a small saucepan and bring to the boil; add mushrooms, reduce heat to low and simmer, partially covered until tender (5 minutes). Add oil, stir to combine, then toss warm mushrooms and dressing through rice mixture with spring onion and pea tendrils. Serve topped with duck and smashed cucumber and ginger.

Note Chinkiang black vinegar is available from Asian supermarkets; if it’s unavailable, substitute rice wine vinegar.

Notes

Styling by Emma Knowles

Ingredients

Method

Main

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