Hoisin Duck Pancake Bowl

• Jasmine Rice(280 g)
• Duck breast(500 g)
• Green Onions(6)
• Cucumber(1)
• Garlic(3 cloves)
• Ginger(20 g)
• Hoisin Sauce(4 tbsp)
• Soy sauce(2 tbsp)
• Rice Vinegar(1 tbsp)
• Honey(1 tbsp)
• Sesame oil(2 tsp)
• Rapeseed Oil(1 tbsp)
• Sesame seeds(2 tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Thinly slice the {Spring Onion}, separating the white and green parts. Cut the {Cucumber} into thin matchsticks. Finely grate the {Garlic} and {Ginger}. Score the skin on the {Duck breast}, then slice into bite-size strips and season with {Salt} and {Black pepper}.

   ~15 min

2. 2

   Add the {Jasmine Rice} to a saucepan with 560ml water. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and leave covered for 5 minutes.

   ~12 min

3. 3

   Meanwhile, whisk together the {Hoisin Sauce}, {Soy sauce}, {Rice Vinegar}, {Honey}, and {Sesame oil}.

   ~3 min

4. 4

   Heat a large frying pan over medium heat. Add the {Duck breast} skin-side down and cook until the fat renders and the strips are golden at the edges, 6 to 8 minutes. Turn and cook for 2 minutes more. Transfer to a plate, leaving 1 tbsp fat in the pan.

   ~8 min

5. 5

   If the pan looks dry, add the {Vegetable oil}. Add the white parts of the {Spring Onion}, the {Garlic}, and the {Ginger}. Cook for 1 minute, then pour in the sauce mixture. Return the duck to the pan and toss for 2 to 3 minutes until glossy and lightly sticky.

   ~4 min

6. 6

   Fluff the rice and divide between bowls. Top with the glazed duck mixture, the green parts of the {Spring Onion}, the {Cucumber}, and the {Sesame seeds} if using. Serve straight away.

   ~5 min