Five-Spice Duck with Wild Rice, Kale & Ginger

Name: Five-Spice Duck with Wild Rice, Kale & Ginger
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Asian
Ingredients: 200g basmati rice; 350ml water; 5cm ginger, grated; 2 cloves of garlic, whole; 2 tsp salt; 1 star anise; 100g kale; 1 tbsp sesame oil; 2 duck breasts; 2 tsp Chinese five-spice; 2 spring onions

5 steps

Prep:10minCook:50min

From the Roasting Tin - pg. 124

Updated at: Wed, 16 Aug 2023 16:55:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories900.7 kcal (45%)

Total Fat41.6 g (59%)

Carbs84.9 g (33%)

Sugars1 g (1%)

Protein46.8 g (94%)

Sodium2843.6 mg (142%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gbasmati rice

350mlwater

5 c mginger

2 clovesgarlic

2 tspsalt

100gkale

2 tspchinese five-spice

2spring onions

Instructions

Step 1

Preheat the oven to 160C.

Step 2

Mix the rice, water, ginger, garlic and 1 teaspoon of salt in a roasting tin, and throw in the star anise.

Step 3

Mix the kale with the sesame oil, then scatter it over the rice.

Step 4

Slash the skin on the duck breasts with a sharp knife, then rub them all over with the remaining teaspoon of salt and the five-spice. Place on top of the kale, cover the roasting tin tightly with foil, then transfer to the oven and roast for 40 minutes.

Step 5

Remove the foil and cook uncovered for a further 10 minutes, to allow the kale to crisp up. Allow the duck to rest for 5 minutes out of the oven, then thinly slice and return it to the roasting tin. Scatter over the spring onions and serve hot.