Teriyaki Duck Rice Bowl with Prawns
with pak choi and pickled radishCalories
:
975 kcalProtein
:
63.3g proteinTotal
:
25 minutesDifficulty
:
EasyFamily Friendly
Eat Me First
Allergens:
- Soya
- Sesame
- Crustaceans
- May contain traces of allergens
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Jasmine Rice
125 grams
Radish
1 unit(s)
Lime
1 unit(s)
Pak Choi
1 unit(s)
Garlic
1 sachet(s)
Teriyaki Sauce
(Contains: Soya May be present: Soya)
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Hoisin Sauce
(Contains: Soya)
160 grams
King Prawns
(Contains: Crustaceans)
300 grams
Confit Duck Leg
Not included in your delivery
1 to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4079 kJ
Energy (kcal)975 kcal
Fat45.3 g
of which saturates10.9 g
Carbohydrate89.9 g
of which sugars17.2 g
Dietary Fiber4 g
Protein63.3 g
Salt6 g
Potassium455.7 mg
Calcium66.2 mg
Iron2 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
•Zester
•Grater
•Baking Sheet with Baking Paper
•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 20-22 mins. IMPORTANT: Ensure the duck is piping hot throughout.
2
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- While everything cooks, trim and thinly slice the radish.
- Zest and quarter the lime.
- Toss the radish with half the lime juice and 1 tsp sugar (per 2P).
- Season with salt and pepper and set aside to pickle, continuing to toss frequently.
4
- Trim the pak choi, then thinly slice widthways.
- Peel and grate the garlic (or use a garlic press).
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the prawns and cook for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the pak choi and garlic for the final 2-3 mins. Transfer to a bowl and cover to keep warm. Set the pan aside for later.
5
- Once cooked, transfer the duck to a plate. Use two forks to shred the duck as finely as you can. Discard the bones.
- Return the (now empty) pan to medium-high heat.
- Add the teriyaki sauce, hoisin sauce and 50ml water (per 2P). Bring to the boil and stir through the duck.
- Taste and season with salt and pepper if you feel it needs it. Add a splash of water if needed.
6
- Fluff up the rice with a fork and stir through the lime zest. Share between your serving bowls.
- Top the rice with the shredded teriyaki duck, pickled radish and garlic pak choi in separate sections.
- Sprinkle over the roasted sesame seeds and serve with any remaining lime wedges for squeezing over.
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