1 cup Japanese brown rice
1 1/2 cups water
pinch of salt
1 tablespoon sesame seeds
Duck and Salad:
2 duck breasts, at room temperature
1 teaspoon Chinese five spice
1 tray of snow peas, stringy part removed
1/2 punnet cherry tomatoes
1 large red chilli (optional)
1/2 cup chopped coriander
1 container hoisin and rice vinegar mix
2 teaspoons sesame oil
juice of 1 lime
Suggested Wine Match:
Ripe and red fruit forward
Combine rice, water and salt in a small-sized pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Remove from heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid at any time during cooking.
While rice is cooking, prepare the rest of the meal. Trim duck breasts of excess over-hanging fat and score skin in a criss-cross pattern with a sharp knife. Season well with salt on both sides and dust with Chinese five spice. Heat a dry fry-pan (with no oil) on medium heat. Cook duck breasts, skin-side-down, for 5-6 minutes until most of the fat has rendered out and the skin is a deep golden brown (it may appear burnt, but don't worry that's just the five spice). Flip duck breast over and cook flesh-side for 4-5 minutes or duck is until cooked medium. Set aside to rest for 5-10 minutes.
Toast sesame seeds in a small dry fry-pan on low to medium heat until golden, 1-2 minutes. Set aside to cool. Place snow peas into a bowl and pour boiling water over snow peas. Leave for 1-2 minutes then drain and place in a bowl of cold water to cool. Cut tomatoes in half, peel mango and thinly slice the flesh, finely chop the chilli (if using). Drain snow peas and toss with cherry tomatoes, mango, chilli (if using) and coriander. Mix dressing ingredients together.
Slice rested duck breast on an angle. Mix sesame seeds through rice.
To serve, spoon some rice and salad onto each plate and top with slices of duck. Spoon some dressing over the salad and the duck.
Recipe thanks to www.nadialim.com