Satay Duck Rice Bowl
with Garlic Butter Rice, Smacked Cucumber and Carrot Pickle
- Sulphites
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Cashew nuts
- Nuts
- May contain traces of allergens
Try something new with our Satay Duck Rice Bowl. Confit duck is served with a homemade satay inspired sauce atop garlic butter rice, smacked cucumber and pickled carrot for a vibrant and flavoursome meal.
Ingredients
2 unit(s)
Confit Duck Legs
2 unit(s)
Garlic Clove
150 grams
Jasmine Rice
1 unit(s)
Baby Cucumber
1 unit(s)
Carrot
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
64 grams
Sweet Chilli Sauce
20 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
60 grams
Peanut Butter
(Contains: Peanut, Cashew nuts, Nuts, May contain traces of allergens)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
125 milliliter(s)
Boiled Water
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the confit duck legs from their packaging. Place onto a lined large baking tray, skin-side up, and season with salt and pepper.
Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
Meanwhile, peel and grate the garlic (or use a garlic press).
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.
When everything's ready, share the garlic butter rice between your serving bowls.
Top the rice with the roast duck and spoon over the satay sauce.
Serve the cucumber and carrot pickle alongside on the rice.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The satay duck and garlic butter rice are widely praised, with the pickled vegetables adding a pleasing contrast to the rich sauce.
- Ease of prep: Most find this straightforward to follow, with the garlic butter rice and pickled vegetables coming together simply and satisfyingly.
- Suggestions: If the sauce tastes too sweet, reduce the sweet chilli sauce or use a less sweet peanut butter. Adding peanuts or sesame seeds on top can bring extra texture to the finished bowl.
- Portions: The dish is generous enough for two, though some chose to add extra sides.
- Saltiness: Season gradually, as some found the finished dish quite salty; taste the satay sauce before adding any extra seasoning.
