Teriyaki Duck and Pickled Radish
with Garlicky Pak Choi and Zesty Jasmine Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Confit Duck Legs
(Contains Cereals containing gluten, Soya)
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
Water for the Rice
Sugar for the Pickle
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up.
Roast on the top shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 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 thinly slice the radishes. Zest and halve the lime.
In a medium-sized bowl, add half the lime juice, the sugar for the pickle (see pantry for amount) and stir through the radish.
Season with salt and pepper and set aside for later.
Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and stir-fry until just soft, 3-4 mins. Add the garlic and fry 30 secs more.
Pop it in a bowl and cover to keep warm. Keep the pan to use later.
Once cooked, transfer the duck to a plate. Use two forks to shred the duck as finely as you can. Discard the bones.
Return the (now empty) pan to a medium-high heat. Add the teriyaki sauce, soy and water for the sauce (see pantry for amount). Bring it to a boil and stir through the duck.
Taste, season with salt and pepper if you feel it needs it. Add a splash of water if needed.
Fluffy up the rice with a fork and stir through the lime zest. Share between your serving bowls.
Top with the teriyaki duck over one-third of the rice, the pickled radish on another third and the garlicy pak choi on the remaining third.
Sprinkle over the roasted sesame seeds and serve with any remaining lime wedges for squeezing over.