Honey Glazed Duck with Sticky Rice

Well my neighbours have started work on their house and my beautifully private garden is no longer so, not only that, I now have a great view of their garden which contains ‘accents’ such as an old sofa. Wonderful!

It’s weird, but after months of stressing about it, I feel calmer but I’m not sure for how long.

I got home and Mr S had purchased ‘The Hobbit – Desolation of Smaug’ the problem was the new season of Game of Thrones had premièred at 2pm the night before. There were very serious decisions to be made. In the end we went for the Hobbit as it’s gym night tomorrow and Game of Thrones isn’t on for 9.67 hours, unlike the Hobbit.

The duck has been in the freezer for about three weeks for this recipe. I marinated it yesterday. Stick the duck in a non metallic dish and add soy sauce, the rind and juice from an orange and some sesame seeds. I turned it in the morning before I went to work.

Preheat the oven to 190ºc (fan). Pop a baking dish in the oven. Get the duck out of the fridge for half an hour.

Rinse some sushi rice then place in a pan with cold water and salt. Boil, reduce the heat, cover and simmer for about eight minutes. Turn off the heat and leave to steam until your duck is ready.

Heat a frying pan until very hot. Pop the duck breasts in skin side down for a minute of two, reserving the marinade. Turn over and so the same.

Transfer to the oven dish and cook until you have your duck how you like it.

Pop the reserved marinade in a pan with a little chicken stock and bring it to the boil.

Rest the duck before carving.

Serve with sliced spring onion and wilted pak choi.



This was dinner…7th April 2014.

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