Prawns Entertaining Main Chinese

Duck with eight-jewel rice

Name: Duck with eight-jewel rice
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: /asian recipes, /chinese
Ingredients: 6 dried shiitake mushrooms; 2 tablespoons Chinese dried shrimp; 1/3 cup (50g) dried cranberries; 4 duck breast fillets, skin scored; 2 tablespoons hoisin sauce; 2 tablespoons sunflower oil; 2 lap cheong sausages, sliced on an angle; 1 red capsicum, chopped; 227g can water chestnuts, drained, chopped; 2 tablespoons toasted almonds or hazelnuts; 2 tablespoons Chinese rice wine (shaohsing); 1/4 cup (60ml) soy sauce; 1 teaspoon caster sugar; 3 spring onions, green stems thinly sliced; 1 cup (200g) jasmine rice, cooked, cooled

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by Jill Dupleix

Food writer

Oct 03, 2015

This recipe is a modified Chinese classic, eight treasure duck. Hoisin sauce is brushed over duck breast fillets, roasted and served with rice. All the flavour of the original in half the time!

6 dried shiitake mushrooms
2 tablespoons Chinese dried shrimp
1/3 cup (50g) dried cranberries
4 duck breast fillets, skin scored
2 tablespoons hoisin sauce
2 tablespoons sunflower oil
2 lap cheong sausages, sliced on an angle
1 red capsicum, chopped
227g can water chestnuts, drained, chopped
2 tablespoons toasted almonds or hazelnuts
2 tablespoons Chinese rice wine (shaohsing)
1/4 cup (60ml) soy sauce
1 teaspoon caster sugar
3 spring onions, green stems thinly sliced
1 cup (200g) jasmine rice, cooked, cooled

Method

1.

Soak mushrooms, shrimp and cranberries in 200ml boiling water for 30 minutes. Drain, reserving soaking liquid. Discard mushroom stems and finely slice caps.
2.

Meanwhile, preheat oven to 180°C.
3.

Heat a non-stick frypan over medium-high heat. Cook duck skin-side down for 5-6 minutes until skin is golden and fat renders. Turn and cook for 1 minute. Smear skin with hoisin and transfer duck, skin-side up, to a tray. Bake for 5 minutes for medium-rare. Cover with foil and rest for 5 minutes.
4.

Heat oil in wok over medium-high heat. Add sausage and stir-fry for 1 minute. Add capsicum and stir-fry for 2 minutes. Add water chestnuts, almonds, mushrooms, shrimp, and cranberries. Stir-fry until combined. Add wine, soy, sugar, 1/2 teaspoon salt and most of the spring onion, stir-fry for 2 minutes. Stir in rice. Heat through for 1-2 minutes, adding reserved liquid if needed.
5.

Slice the duck and serve on the rice, topped with remaining spring onion.