Mixed rice and duck salad
A packet of Saveur Peking glazed duck breasts, available from delis and some supermarkets, is ideal for this special salad. Regular duck meat can be used instead but it will need to be seasoned first (see method). Mountain Blend rice is a mix of brown, black and red rice, available at supermarkets.
2 Peking duck breasts (about 400g)
2 tbsp olive oil
4 cups cooked mixed rice, eg Sunrice Mountain Blend
4 bok choy, washed, cut into quarters and blanched
3 spring onions, sliced
1 red capsicum, seeds removed, thinly sliced
1 red chilli, seeds removed, thinly sliced
1 cup coriander leaves
1 tbsp each: white and black sesame seeds, lightly toasted
Dressing
1⁄2 cup rice wine vinegar
2 tbsp sesame oil
3 tbsp vegetable oil
3 tbsp tamari soy sauce
1 thumb ginger, peeled and grated
2 cloves garlic, crushed
2 tbsp grated palm sugar Score skin of Peking duck. (If using standard duck breasts, season on both sides with flaky sea salt, freshly ground black pepper and a sprinkle of five spice powder.)
Heat olive oil in a heavy frying pan set over high heat. Add duck, skin side down, and lower heat right down. Cook 15 minutes.
Turn duck and cook the underside for a further 3-4 minutes. Remove from pan, cover and cool before cutting into slices.
Combine dressing ingredients in a screw-top jar, shaking well to combine.
Chop blanched bok choy into bite-size pieces. Combine rice, bok choy, spring onion, capsicum, chilli and half the coriander leaves. Toss through half the dressing and adjust seasoning if necessary.
Arrange salad on a serving platter or individual dishes. Top with sliced duck, drizzle over remaining dressing and sprinkle over remaining coriander leaves and the sesame seeds. Serves 4-6