© 2019 Ching He Huang. All rights reserved.

Shredded Roast Duck Fried Rice

Serves : 2 - 4 Preparation 30 mins Cooking 50 mins Total 80
Nutrition facts: 99999.99 calories 29.00g protein 73.10g carbs 18.10g sugars 14.20g fat 3.00g 3.60g fibre 1325.00mg sodium
Ingredients: 450g, skin on Free Range Duck Legs, Skin on For the marinade: 2 cloves, peeled and finely grated Garlic 1 inch knob Fresh root ginger, peeled and finely grated 1 tablespoon Shaosing rice wine or dry sherry 1 teaspoon Chinese five-spice powder 2 tablespoons Runny Honey 2 tablespoons Lee Kum Kee Hoisin Sauce 1 tablespoon Lee Kum Kee Premium Dark Soy Sauce 1 tablespoon Lee Kum Kee Chilli Bean Sauce To Cook the Rice: 250g, washed well and rinsed in water Sushi short grain rice 1/2 teaspoon Vegetable bouillon stock powder 450ml Filtered water For the Cabbage Fried Rice: 1 tablespoon Rapeseed oil 2 cloves, peeled and finely grated Garlic 1, deseeded and finely chopped Red chilli 1, top and tailed and finely chopped Spring onion 1/4, finely shredded White Cabbage 1 tablespoon Shaosing rice wine 2 tablespoons Lee Kum Kee Premium Oyster Sauce 1 tablespoon Lee Kum Kee Premium Dark Soy Sauce 1 teaspoon Lee Kum Kee Pure Sesame Oil 1 pinch Ground white pepper For the garnish: as needed Lee Kum Kee Chiu Chow Chilli Oil

Inspired by the Pa Bao Duck Rice at Jianguo 328

This is a delicious and extravagant fried rice that will have you craving more. The roast duck is delicious on its own but here give a spiced savoury meatiness to the rice

Shredded Roast Duck Fried Rice

  1. Serves : 2 - 4
  2. Preparation time 30 Minutes
  3. Cooking time 50 Minutes
per serving

Cals


99999.99

Protein (g)


29.00

Carbs (g)


73.10

Sugars (g)


18.10

Fat (g)


14.20

Sat Fat (g)


3.00

Fibre (g)


3.60

Sodium (mg)


1325.00

Source from

Ching He Huang Web Site

About the recipe

main courses

Inspired by the Pa Bao Duck Rice at Jianguo 328

This is a delicious and extravagant fried rice that will have you craving more. The roast duck is delicious on its own but here give a spiced savoury meatiness to the rice

Ingredients
  • Free Range Duck Legs, Skin on - 450g, skin on
For the marinade
  • Garlic - 2 cloves, peeled and finely grated
  • Fresh root ginger, peeled and finely grated - 1 inch knob
  • Shaosing rice wine or dry sherry - 1 tablespoon
  • Chinese five-spice powder - 1 teaspoon
  • Runny Honey - 2 tablespoons
  • Lee Kum Kee Hoisin Sauce - 2 tablespoons
  • Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
  • Lee Kum Kee Chilli Bean Sauce - 1 tablespoon
To Cook the Rice
  • Sushi short grain rice - 250g, washed well and rinsed in water
  • Vegetable bouillon stock powder - 1/2 teaspoon
  • Filtered water - 450ml
For the Cabbage Fried Rice
  • Rapeseed oil - 1 tablespoon
  • Garlic - 2 cloves, peeled and finely grated
  • Red chilli - 1, deseeded and finely chopped
  • Spring onion - 1, top and tailed and finely chopped
  • White Cabbage - 1/4, finely shredded
  • Shaosing rice wine - 1 tablespoon
  • Lee Kum Kee Premium Oyster Sauce - 2 tablespoons
  • Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
  • Lee Kum Kee Pure Sesame Oil - 1 teaspoon
  • Ground white pepper - 1 pinch
For the garnish
  • Lee Kum Kee Chiu Chow Chilli Oil - as needed

Steps

  • To cook the sushi rice, place the washed rice in a medium pan, add the vegetable bouillon powder 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. Marinade for at least 30 minutes to 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 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, spring onion and wok fry for a few seconds, then add the white cabbage, toss cooking for half a minute until wilted. Add the Shaosing rice wine. Add the cooked Sushi rice and then follow with the shredded duck. Add the Oyster sauce, Soy Sauce and toss cooking until all the ingredients are combined well. Season with pure sesame oil and ground white pepper. Serve immediately
Ingredients
  • Free Range Duck Legs, Skin on - 450g, skin on
For the marinade
  • Garlic - 2 cloves, peeled and finely grated
  • Fresh root ginger, peeled and finely grated - 1 inch knob
  • Shaosing rice wine or dry sherry - 1 tablespoon
  • Chinese five-spice powder - 1 teaspoon
  • Runny Honey - 2 tablespoons
  • Lee Kum Kee Hoisin Sauce - 2 tablespoons
  • Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
  • Lee Kum Kee Chilli Bean Sauce - 1 tablespoon
To Cook the Rice
  • Sushi short grain rice - 250g, washed well and rinsed in water
  • Vegetable bouillon stock powder - 1/2 teaspoon
  • Filtered water - 450ml
For the Cabbage Fried Rice
  • Rapeseed oil - 1 tablespoon
  • Garlic - 2 cloves, peeled and finely grated
  • Red chilli - 1, deseeded and finely chopped
  • Spring onion - 1, top and tailed and finely chopped
  • White Cabbage - 1/4, finely shredded
  • Shaosing rice wine - 1 tablespoon
  • Lee Kum Kee Premium Oyster Sauce - 2 tablespoons
  • Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
  • Lee Kum Kee Pure Sesame Oil - 1 teaspoon
  • Ground white pepper - 1 pinch
For the garnish
  • Lee Kum Kee Chiu Chow Chilli Oil - as needed