Duck Donburi Rice Bowl

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice, 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. 

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While everything cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Peel and grate the garlic (or use a garlic press). Peel and grate the ginger (see ingredients for amount). TIP: Use a teaspoon to easily scrape away the peel.

Cut the lime into wedges.

In a medium bowl, combine half the sesame seeds with the sesame oil, half the ginger and a squeeze of lime juice from a lime wedge. Season with salt and pepper, then mix well.

Add the carrot ribbons to the bowl and toss to coat, then set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the mangetout and season with salt and pepper. Stir-fry until almost tender, 2 mins. 

Add the garlic and remaining ginger to the pan and stir-fry for 1 min more, then remove from the heat and cover to keep warm.

Meanwhile, once cooked, transfer the duck to a plate. Use two forks to shred the duck as finely as you can. Discard the bones.