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Chinese orange and soy glazed duck with shiitake mushroom rice
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Delicious glazed duck with a sweet orange twist, served with flavorful shiitake mushroom rice to satisfy the whole family.
Ingredients:
  • 46.00 gm rice bran oil
  • 150g fresh shiitake mushrooms, sliced
  • 4 garlic cloves, crushed
  • 5 green onions, sliced diagonally
  • 450.00 gm jasmine rice
  • 956.25 gm chicken style liquid stock
  • 1/2 x 227g can sliced water chestnuts, drained, sliced
  • 2cm piece fresh ginger, finely grated
  • 1 star anise
  • 4 long strips orange rind
  • 86.63 gm orange juice
  • 40.00 ml shao hsing (Chinese rice wine)
  • 86.63 gm soy sauce
  • 32.00 gm brown sugar
  • 4 (200g each) duck breasts
  • 1 bunch choy sum, halved, steamed, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, heat 2 tablespoons of oil until shimmering. Add mushrooms and cook until golden, stirring occasionally for 5 minutes. Stir in half of the garlic and half of the green onion and cook for 1 minute. Add rice and mix well. Pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 15 to 18 minutes or until rice is tender. Lastly, fold in water chestnuts and the remaining green onion.
  • In a small saucepan over medium-high heat, combine ginger, star anise, orange rind and juice, rice wine, soy sauce, sugar, and the rest of the garlic. Bring to a boil, then lower the heat to medium-low. Simmer and stir occasionally for 8 to 10 minutes until slightly thickened.
  • Preheat oven to 180C/160C fan-forced. Heat oil in a large frying pan over medium-high heat. Sear duck, skin-side down, for 4 to 5 minutes until golden. Flip and cook for 1 more minute. Transfer duck, skin-side up, to a small roasting pan and spoon soy mixture over it. Roast for 10 minutes for medium doneness. Rest covered with foil for 5 minutes before serving.
  • Slice the duck breasts thickly, then serve with mushroom rice and steamed choy sum. Drizzle with pan juices and top with the remaining green onion.

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