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Barbecue duck salad with pickled vegetable salad and black rice
Barbecue duck salad with pickled vegetable salad and black rice
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Delicious Barbecue Duck Salad with Pickled Vegetables and Black Rice, a collaboration between taste.com.au and Sunrice.
Ingredients:
  • 200g rice
  • 2 Lebanese cucumbers, thinly sliced into ribbons
  • 2 carrots, thinly sliced into ribbons
  • 40.00 ml rice vinegar
  • 20.00 gm caster sugar
  • 2.40 gm salt
  • 1 Chinese barbecue duck, cut into pieces
  • 2 purple Asian shallots, thinly sliced
  • 125.00 ml small mint leaves
  • 125.00 ml Thai basil leaves
  • 125.00 ml coriander leaves
  • 42.00 gm lime juice
  • 40.00 ml finely grated palm sugar
  • 24.40 gm fish sauce
  • 1 tsp sesame oil
  • 80g peanuts
Instructions:
  • Prepare the SunRice black rice according to package instructions. Allow it to cool completely.
  • In a large bowl, mix together the cucumber, carrot, vinegar, sugar, and salt. Give it a good toss. Let it sit for 15 minutes to pickle. Drain thoroughly before using.
  • In a large bowl, mix together the rice, duck, shallots, mint, basil, and coriander, tossing until well combined.
  • In a small bowl, mix together lime juice, fish sauce, sugar, and oil. Pour the mixture over the rice and mix well. Place the cucumber mixture on a serving platter, top with the rice mixture, and sprinkle with peanuts before serving.

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