Satay Duck Rice Bowl

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).

When the butter has melted, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min more.

Add 0.25 tsp salt and the water for the rice (see pantry for amount) 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).

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the cider vinegar and sugar for the pickle (see pantry for amount).

Season with salt and pepper, then add the cucumber and carrot. Mix together well, then set aside.

Boil a half-full kettle.

When the duck has 5 mins remaining, add the sweet chilli, soy and boiled water (see pantry for amount) to a medium saucepan. 

Pop on medium-high heat and bring to the boil, then reduce the heat and simmer. While simmering, mix in the peanut butter until combined and smooth. Once combined, simmer until the sauce has thickened, 1 min.

Taste and season with salt and pepper if needed.

When the rice is ready, fluff up the grains with a fork.