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