Recipes
Date posted: 03/11/2017
Ingredients
| Farmstead duck legs - female 168-228g | 5 |
| Thai Jasmine rice cooked (cooked Weight) | 500g |
| Tenderstem broccoli | 150g |
| Oranges (whole) | 2 |
| Everyday Favourites sweet chilli sauce | 250ml |
| Lion Teriyaki BBQ sauce | 200ml |
| Everyday Favourites honey | 40g |
| Whole sweet potato | 2 |
| Whole carrots | 2 |
| Everyday Favourites free range medium eggs - chilled | 5 |
| Everyday Favourites roasted salted peanuts | 50g |
| Banana shallots | 2 |
Method
- Vac pac the duck legs and cook for 24 hours sous vide at 72°C. Once cooked drizzle with a small amount of the cooking broth and crisp up in the oven/grill
- Cook the rice and keep warm until ready to dress
- Chargrill the tenderstem broccoli and grate fresh orange zest over then squeeze the orange and marinade - keep warm
- Heat a pan and add the BBQ sauce, sweet chilli sauce, honey and broth. Use the rest of cooking liquor from the cooked duck to finish the broth
- Take the carrot and sweet potato and turn into vegetable noodles. Blanch in seasoned water and set to one side
- Fry the eggs in very hot oil until crispy round the outside and runny in the yolk then fry the shallots until crispy
- To assemble the dish place the rice in a deep round bowl - top with vegetable noodles, glazed duck, chargrilled tenderstem, crispy fried egg, crispy shallots, peanuts and finish with the duck broth sauce drizzled over. Serve with a chargrilled lime half and a sprinkling of fresh herbs