Roasted Duck Rice with Fragrant Jasmine Rice

Ingredients

• 1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 star anise 2 star anise
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (940ml) chicken broth 4 cups (940ml) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together the soy sauce, oyster sauce, honey, Chinese five-spice powder, minced garlic, grated ginger, star anise, salt, and black pepper.
3. 3.
   Pat dry the duck with paper towels and rub the marinade mixture all over the duck, inside and out.
4. 4.
   Place the duck on a rack in a roasting pan and roast in the preheated oven for about 2 hours, or until the skin is crispy and golden brown.
5. 5.
   While the duck is roasting, rinse the jasmine rice under cold water until the water runs clear. Drain well.
6. 6.
   In a saucepan, heat the vegetable oil over medium heat. Add the drained rice and stir-fry for 2 minutes.
7. 7.
   Add the chicken broth to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
8. 8.
   Remove the roasted duck from the oven and let it rest for 10 minutes before carving.
9. 9.
   Serve the roasted duck over a bed of fragrant jasmine rice and drizzle with the pan juices. Enjoy!

Treat your ingredients with care...

• Duck — Make sure to pat the duck dry before applying the marinade to ensure the skin becomes crispy during roasting.
• Jasmine rice — Rinse the rice thoroughly to remove excess starch for fluffy and separate grains.

Tips & Tricks

• For an extra crispy skin, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of roasting.
• Serve the roasted duck rice with a side of steamed bok choy or stir-fried vegetables for a complete meal.
• If you prefer a spicier flavor, add a dash of chili oil or sprinkle some crushed red pepper flakes over the roasted duck before serving.
• Leftover roasted duck can be used in sandwiches, salads, or stir-fries for delicious meals throughout the week.
• To save time, you can marinate the duck overnight in the refrigerator for even more flavor.

Serving advice

Serve the Roasted Duck Rice hot, with the fragrant jasmine rice as the base and the succulent roasted duck on top. Drizzle the savory sauce over the duck and rice for an extra burst of flavor. Garnish with fresh cilantro or green onions for a pop of color and freshness.

Presentation advice

Arrange the sliced roasted duck neatly on top of the jasmine rice, allowing the crispy skin to be visible. Drizzle the sauce over the duck and rice, and sprinkle some sesame seeds for added visual appeal. Serve the dish on a large platter or individual plates for an elegant presentation.