Xinjiang-style Duck Rice

Ingredients

In this Xinjiang-inspired adaptation of Duck Rice, we incorporate the distinct flavors and spices of Xinjiang cuisine. The original Singaporean Duck Rice typically features a soy-based sauce and Chinese herbs, while our Xinjiang-style version highlights the bold flavors of cumin, chili, and Sichuan peppercorns commonly found in Xinjiang cuisine. Additionally, we serve the dish with pickled vegetables, a popular accompaniment in Xinjiang cuisine, to add a tangy and refreshing element to the meal. We alse have the original recipe for Duck Rice, so you can check it out.

• 1 whole duck, approximately 2 kg (4.4 lbs) 1 whole duck, approximately 2 kg (4.4 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) chicken or duck broth 4 cups (950ml) chicken or duck broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the duck thoroughly and pat it dry with paper towels.
3. 3.
   In a large oven-safe pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the cumin powder, chili powder, and crushed Sichuan peppercorns to the pot. Stir well to combine the spices with the onions and garlic.
5. 5.
   Place the whole duck in the pot, breast side up. Rub the spice mixture all over the duck, ensuring it is evenly coated.
6. 6.
   Cover the pot and transfer it to the preheated oven. Roast the duck for approximately 2 hours, or until the meat is tender and the skin is crispy.
7. 7.
   While the duck is roasting, rinse the rice under cold water until the water runs clear. Drain the rice.
8. 8.
   In a separate pot, bring the chicken or duck broth to a boil. Add the drained rice and salt to taste. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
9. 9.
   Once the duck is cooked, remove it from the oven and let it rest for a few minutes. Then, carve the duck into serving pieces.
10. 10.
    To serve, place a generous portion of the cooked rice on a plate. Top it with a few pieces of the roasted duck. Garnish with fresh cilantro and serve with pickled vegetables on the side.

Treat your ingredients with care...

• Duck — Ensure the duck is thoroughly cleaned and pat it dry before marinating it with the spices. This will help the flavors penetrate the meat better and result in a more flavorful dish.

Tips & Tricks

• For an extra kick of heat, add more chili powder or crushed Sichuan peppercorns to the spice mixture.
• If you prefer a milder flavor, reduce the amount of chili powder and Sichuan peppercorns.
• Serve the dish with a side of Xinjiang-style naan bread to soak up the flavorful juices.
• If you don't have an oven-safe pot, you can roast the duck in a roasting pan covered with aluminum foil.
• Leftover duck can be used in sandwiches or salads for a delicious twist.

Serving advice

Serve Xinjiang-style Duck Rice hot, allowing the fragrant aroma to entice your guests. Accompany it with a side of pickled vegetables to add a tangy and refreshing element to the meal.

Presentation advice

Present the Xinjiang-style Duck Rice on a large platter, arranging the carved duck pieces on a bed of fragrant rice. Garnish with fresh cilantro for a pop of color. Serve the pickled vegetables in a separate bowl to add a vibrant touch to the presentation.