Chinese roast duck with brown rice, peas and cucumber

Use a roast duck from a Chinese barbecue shop in this recipe, and add the juices from the duck to the rice mixture for even more flavour.

You'll need

250 gm brown rice 100 gm each sugarsnap peas and frozen peas 100 gm shiitake mushrooms, thinly sliced 60 ml (ΒΌ cup) soy sauce 30 ml Chinkiang black vinegar (see note) Juice of 1 lemon, or to taste 1 tbsp finely grated ginger 1 garlic clove, finely chopped 50 ml peanut oil 1 tsp sesame oil 6 spring onions, thinly sliced diagonally 1 cup (loosely packed) pea tendrils 1 Chinese roast duck, flesh removed from the bone and thickly sliced To serve: toasted sesame seeds   Smashed cucumber and ginger 2 Lebanese cucumbers, halved lengthways, coarsely chopped 1 garlic clove 1 tbsp finely grated ginger Pinch of caster sugar 2 tbsp each soy sauce and rice wine vinegar


  • 01
  • For smashed cucumber and ginger, lightly bruise cucumber in a mortar and pestle, then transfer to a bowl. Pound garlic, ginger and sugar in mortar and pestle to a coarse paste, add to cucumber with soy sauce and vinegar, toss to combine and refrigerate until required.
  • 02
  • Cook rice in a saucepan of boiling salted water over high heat until just tender, adding all peas in the last minute of cooking (12-15 minutes). Drain, refresh under cold running water, drain well and transfer to a large bowl.
  • 03
  • Combine mushroom, soy, vinegar, lemon juice, ginger and garlic in a small bowl and stand to marinate (10 minutes). Add oil, stir to combine, then toss through rice mixture with spring onion and pea tendrils. Serve topped with duck and smashed cucumber and ginger.

Note Chinkiang black vinegar is available from Asian supermarkets; if it's unavailable, substitute rice wine vinegar.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2012

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