Inspired by the Pa Bao Duck Rice at Jianguo 328
This is a delicious and extravagant fried rice that will have you craving more. The roast duck is delicious on its own, but in this recipe it gives a spiced savoury meatiness to the rice.
This recipe was made in collaboration with Ching He Huang
To cook the sushi rice, place the washed rice in a medium pan, add the Lee Kum Kee Pure Sesame Oil and the water, bring to the boil, then turn the heat to low and place a lid on top. Cook covered on low heat for 15 minutes. Remove the lid, fluff up the rice and transfer to a tray, cool for 10-15 minutes at room temperature.
Place the duck legs in a zip lock bag, add all the ingredients of the marinade. Marinate for at least 1 hour.
Heat the oven to 180 degrees, place the duck legs (and all the marinade) round side up on a roasting tray lined with kitchen paper. Roast for 40 minutes, then cook the duck legs for a further 5 minutes to cook medium well done.
Remove and rest the duck for 5 minutes. Once rested, shred the duck legs and place on a board.
Heat a wok over high heat, add the rapeseed oil, add the chill, minced garlic, spring onion and wok fry for a few seconds, then add the white cabbage, toss cooking for half a minute until wilted. Add the Shaoxing rice wine. Add the cooked Sushi rice and then follow with the shredded duck. Add the Lee Kum Kee Premium Oyster Sauce , Lee Kum Kee Double Deluxe Soy Sauce and toss cooking until all the ingredients are combined well. Season with Lee Kum Kee Pure Sesame Oil , ground white pepper and fresh spring onion. Serve immediately.
PREP TIME 60 MINUTES | COOK TIME 45 MINUTES
