Honey-glazed duck with sticky rice

Updated at: Thu, 17 Aug 2023 13:46:57 GMT

Step 1

1 Pre-heat the oven to 200°C/400°F/Gas 6/fan oven 180°C.

Step 2

Place the honey in a shallow, non-metallic dish and add the soy sauce, orange juice and rind and sesame seeds, stirring to combine.

Step 3

Add the duck, turning to coat, and set aside at room temperature for 15 minutes, turning occasionally.

Step 4

2 To make the sticky rice, rinse the rice thoroughly under cold running water and place in a pan with 600 ml (1 pint) of cold water.

Step 5

Add the salt and bring to the boil, then stir once.

Step 6

Reduce the heat, cover and simmer for 8 minutes until all the water is completely absorbed.

Step 7

Turn off the heat and leave the rice to steam for at least another 4-6 minutes until tender-it should sit happily for up to 20 minutes with the lid on

Step 8

3 Heat a large, ovenproof frying pan until searing hot.

Step 9

Drain the marinade from the duck and reserve, then add the duck to the heated pan skin-side down and quickly seal, making sure the skin is slightly blackened.

Step 10

Turn over and just seal, then transfer to the oven and roast for 8-10 minutes until just tender but still slightly pink in the middle.

Step 11

If you prefer your duck more well done, give it another 2-3 minutes

Step 12

4 Tip the remaining marinade into a small pan with the stock and bring to the boil, then reduce the heat and simmer gently for 3-4 minutes until reduced to a sauce consis- tency, stirring occasionally.

Step 13

Remove the duck from the oven and leave to rest for about 5 minutes in a warm place, then carve on the diagonal.

Step 14

Spoon the rice into warmed serving bowls and arrange the duck on top, then drizzle around the reduced sauce.

Step 15

Garnish with the coriander leaves and salad onions.

Step 16

Serve with the Wok-style Pak Choi.

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