The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Duck with eight-jewel rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Duck with eight-jewel rice.
This recipe is a modified Chinese classic, Eight treasure duck or ba bao ya. Instead of boning a whole duck, hoisin sauce is brushed over duck breast fillets, roasted and served with rice. The colourful ‘jewels’ (treasures) include a red capsicum, Chinese lap cheong sausage, dried mushrooms, dried shrimps, dried cranberries, water chestnuts, almonds and spring onion. All the flavour of the original in half the time!
Ingredients (serves 4)
6 dried shiitake mushrooms (see Notes)
2 tbs Chinese dried shrimp (see Notes)
1/3 cup (50g) dried cranberries
4 duck breast fillets, skin scored
2 tbs hoisin sauce
2 tbs sunflower oil
2 lap cheong sausages, sliced on an angle (see Notes)
1 red capsicum, chopped
227g can water chestnuts, chopped (see Notes)
2 tbs toasted almonds or hazelnuts
2 tbs Chinese rice wine (shaohsing) (see Notes)
1/4 cup (60ml) soy sauce
1 tsp caster sugar
3 spring onions, green stems thinly sliced
1 cup (200g) Jasmine rice, cooked, cooled
Method
Soak mushrooms, shrimp and cranberries in 200ml boiling water for 30 minutes. Drain, reserving soaking liquid. Discard mushroom stems and finely slice the caps.
Meanwhile, preheat oven to 180C.
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.
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 chestnuts, almonds, mushrooms, shrimp, and cranberries. Stir-fry until combined. Add wine, soy, sugar, 1/2 tsp 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.
Slice the duck and serve on the rice, topped with remaining spring onion.
Notes
Dried shiitake mushrooms, Chinese dried shrimp, cheong sausage, canned water chestnuts and Chinese rice wine (shaohsing) is available from Asian food stores.
Source
delicious. - April 2009, Page 54
Recipe by Jill Dupleix
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Brown rice and tuna salad
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