Sticky Plum Duck and Spring Onion Rice
Sticky Plum Duck with Spring Onion Rice is a mouthwatering dish that combines succulent duck with a rich, sweet, and tangy plum glaze, served alongside fragrant rice studded with fresh spring onions. Inspired by Asian flavours, this dish offers a perfect balance of crispy textures and bold aromas, making it a standout choice for special occasions or an indulgent dinner at home. Duck is one of my all-time favourite meats. While it might seem intimidating to cook, I’m here to show you how simple and delicious it can be.
For the duck
- 4 Duck Legs (I love Gressingham)
- 1 Tsp Black Pepper Powder
- 1 Tsp Five Spice Powder
- 1 Onion, diced
- 5 Cloves of Garlic, chopped
- 4cm Inch of Ginger, chopped
- 3 Tbsp @LKKEurope Plum Sauce
- 4 Tbsp Soy Sauce
- 1 Tbsp Shouxing Rice Wine
- 5 Dried Birds Eye Chillies
- 2 Star Anise
- 4 Cloves
- 1 Cinnamon Stick
Rice
- 5cm knob of ginger, chopped
- One bunch of spring onions, chopped, greens and whites separated
- 200g short-grain rice (sushi rice)
Step 1
Rinse the rice thoroughly and soak it in cold water for 30 minutes. Drain once the soaking time is complete.
Step 2
Season the duck with 1 tsp of salt, 1 tsp of black pepper, and 1⁄2 tsp of five-spice powder.
Step 3
Place the duck legs skin-side down in a cold pan and slowly render the fat over 10 minutes. You should collect about 4 tbsp of duck fat. Remove the crispy duck legs from the pan and set them aside. Then, discard half of the fat from the pan, saving it for later use.
Step 4
Add the onions, ginger, and garlic to the duck fat in the pan. Cook for 5 minutes, or until the onions are soft and caramelized.
Step 5
Pour in 300 ml of water, along with the plum sauce, soy sauce, rice wine, bird's-eye chilies, star anise, cloves, and cinnamon stick. Bring the mixture to a simmer, then return the duck to the pan, ensuring it is covered with the sauce.
Step 6
Cover the pan with a lid and place it in the oven for 20 minutes. Afterward, remove the lid, baste the duck with the sauce, and cook for an additional 20 minutes, or until the sauce is thick and glossy.
Step 7
For the rice, heat the remaining duck fat in a pan over medium heat. Add the ginger and spring onion whites, along with 1⁄2 tsp of salt, and sauté for 3 minutes, or until softened.
Step 8
Add the drained soaked rice to the pan and stir to combine. Pour in 300 ml of water and bring it to a simmer.
Step 9
Cover the pan with a lid and cook on low heat for 10 minutes. Turn off the heat and let the rice sit, with the lid on, for an additional 5 minutes.
Step 10
Stir in the spring onion greens and fluff the rice with a paddle. Remove the duck from the oven and serve it alongside the rice and sticky plum sauce.
