By Gabriele Caglio

Poke - Roasted duck, carrots, beetroots and cabbage

Ingredients

1 servings

Roasted duck

Duck breast

salt

pepper

paprika

Laurel

oil

soy sauce

butter

Poke

50gsushi rice

30gCarrots

30gBeetroot

30gpurple cabbage

edamame

cashew

Instructions

Roasted duck breast

Step 1

Mix the spices with some oil and soy sauce.

Bowl

Cooking Brush

paprika

salt

pepper

soy sauce

Laurel

oil

Step 2

Brush the mixture all over the meat.

Cooking Brush

Duck breast

Step 3

Melt the butter in a pan, and then ease down the duck breast on the skin side.

Pan

CooktopHeat

butter

Duck breast

Step 4

Cook the duck for about 30 minutes turning it a couple of time.

CooktopHeat

Duck breast

Step 5

Once the meat is well done, let it cool and then cut it in thin pieces.

Knife

Cutting Board

Bowl

Duck breast

Step 6

Cook the rice how and as long as indicated on the box.

Slow CookerMedium

sushi rice50g

Step 7

Prepare the vegetables, slicing them a la juliene.

Cutting Board

Knife

Beetroot30g

purple cabbage30g

Carrots30g

Step 8

Put the rice into a bowl and add the sliced vegetables, the meat, some cashews and edamame

Bowl

Wooden Spoon

sushi rice50g

edamame

Beetroot30g

cashew

purple cabbage30g

Carrots30g