Shredded Roast Duck Cabbage Fried Rice

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 here give a spiced savoury meatiness to the rice.

This recipe was made in collaboration with Ching He Huang. 


450g free range duck legs, Skin On
For the Marinade
2 cloves of garlic, peeled and finely grated
1 inch knob of fresh root ginger, peeled and finely grated
1 tsp Chinese five spice powder
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp runny honey
To Cook the Rice
250g Sushi Short Grain Rice, washed well, rinsed in water
450ml filtered water
For the Cabbage Fried Rice
1 tbsp rapeseed oil
2 cloves of garlic, peeled and finely grated
1 red chilli, deseeded and finely chopped
1 spring onion, top and tailed and finely chopped
1/4 white cabbage, finely shredded
1 tbsp Shaoxing rice wine
1 pinch of ground white pepper


1 To cook the sushi rice, place the washed rice in a medium pan, add the 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.
2 Place the duck legs in a zip lock bag, add all the ingredients of the marinade. Marinate for at least 1 hour.
3 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.
4 Remove and rest the duck for 5 minutes. Once rested, shred the duck legs and place on a board.
5 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 Oyster Sauce, Double Deluxe Soy Sauce and toss cooking until all the ingredients are combined well. Season with pure sesame oil, ground white pepper and fresh spring onion. Serve immediately.
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