Crispy Smashed Duck With Sambal Sauce And Golden Rice
This is crispy duck done right. You'll roast confit duck leg before pan-frying it with spices till extra crisp. Serve it with a sweet and spicy sambal sauce, fluffy rice and crunchy mooli slaw to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Pepper, Sugar, Butter, Water, Flour, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Add your duck leg[s] (including the white duck fat and duck jelly!) to a baking paper-lined baking tray (or two!)
Put the tray[s] in the oven for 20-25 min or until the duck leg[s] are tender and piping hot
Roll your lime[s] with your hand on a hard surface (to release more juice) and cut into wedges
Combine your mooli slaw mix with your mayo, a generous squeeze of lime juice and a small pinch of salt and pepper – this is your mooli slaw
Combine your sambal and soy sauce with your red chilli relish and a generous squeeze of lime juice
Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and give everything a good mix up – this is your sambal sauce
Heat a pot with a knob of butter over a medium-high heat
Once hot, add half your ground turmeric (you'll use the rest later!)
Add your basmati rice and stock mix and give everything a good mix up until the rice is fully coated
Once the rice is fully coated, add 300ml [390ml][600ml] cold water and bring to the boil
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving – this is your golden rice
Combine your cornflour with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour on a plate with the remaining ground turmeric and a generous pinch of pepper – this is your flour mix
Once the duck is ready, remove the tray[s] from the oven and transfer the roasted duck to the plate, skin-side down
Press down the duck using a masher until flattened, then turn in the flour mix to fully coat – this is your coated duck
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the coated duck and cook for 3-4 min on each side or until golden and crispy – this is your crispy smashed duck
Season the crispy smashed duck with a pinch of salt and pepper
Tip: Cooking for 5? You may need 2 pans!
Serve the crispy smashed duck with the golden rice, sambal sauce and mooli slaw to the side
Tip: For fancy presentation, press the rice into small bowls and turn out
Garnish with a remaining lime wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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