Satay Duck Rice Bowl with Prawns
with smashed cucumber and carrot pickleCalories
:
1118 kcalProtein
:
66.3g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Eat Me First
Allergens:
- Sulphites
- Wheat
- Cereals containing gluten
- Soya
- Peanut
- Crustaceans
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Garlic
150 grams
Jasmine Rice
1 unit(s)
Mini Cucumber
1 unit(s)
Carrot
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
2 sachet(s)
Peanut Butter
(Contains: Peanut)
1 sachet(s)
Sweet Chilli Sauce
150 grams
King Prawns
(Contains: Crustaceans)
300 grams
Confit Duck Leg
Not included in your delivery
1 tbsp
Butter
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)4679 kJ
Energy (kcal)1118 kcal
Fat56.8 g
of which saturates16.9 g
Carbohydrate92.2 g
of which sugars21.7 g
Dietary Fiber7.3 g
Protein66.3 g
Cholesterol78 mg
Salt6.4 g
Potassium169 mg
Calcium34.1 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Peeler
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the confit duck legs from their packaging.
- Place onto a lined baking tray, skin-side up, and season with salt and pepper.
- When the oven is hot, roast on the top shelf for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
- Meanwhile, peel and grate the garlic (or use a garlic press).
2
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with a drizzle 1 tbsp butter (per 2P).
- When hot, add the garlic and fry for 1 min.
- Stir in the rice with some salt, 300ml cold water (per 2P)and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 12 mins, then remove the pot from the heat (still covered) and leave to the side for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently bash it a few times until splits. Cut into roughly 2cm chunks.
- Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
4
- In a medium bowl, combine the apple cider vinegar and 1 tsp sugar (per 2P).
- Season with salt and pepper, then add the cucumber and carrot.
- Mix together well, then set aside.
5
- When the duck has 5 mins of cooking time remaining, place a pan over medium-high heat.
- Fry the prawns until cooked, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the sweet chilli sauce, soy sauce and 125ml water (per 2P) to the pan.
- Bring to the boil, then reduce the heat and simmer. While simmering, mix in the peanut butter until combined and smooth.
- Once combined, simmer until the sauce has thickened, 1 min. Taste and season with salt and pepper if needed.
6
- When everything's ready, share the garlic butter rice between bowls.
- Top the rice with the roast duck and spoon over the prawns and satay sauce.
- Arrange the cucumber and carrot pickle alongside.
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