John Myers
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Duck on Bed of Vegetables with Peanut Sauce, Mushrooms and Yellow Basmati Rice
The perfect duck on bed of vegetables with peanut sauce, mushrooms and yellow basmati rice recipe with a picture and simple step-by-step instructions.
Duck on bed of vegetables:
- 2 Packs Crispy duck à 320 g (half boneless duck, finely seasoned, precooked and
- 2 Large onions of 100 g
- 100 g Spring onions
Mushrooms:
- 150 g Fresh white mushrooms / here: 12 pieces
- 4 tbsp Sunflower oil
- 1 tbsp Sweet soy sauce
- 3 big pinches Coarse sea salt from the mill
Peanut sauce:
- 2 Bags Mix for peanut sauce (satay sauce from the Asian shop) à 50 g
- 300 ml Coconut milk
- 2 tbsp Sugar
- 6 tbsp Sunflower oil
Yellow basmati rice:
- 250 g Basmati rice
- 450 ml Water
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- 4 Stalk Parsley for garnish
- 4 Radishes for garnish
Duck on bed of vegetables:
- Cook the ducks in the preheated oven on the middle rack in the aluminum dish at 200 ° C for about 40 minutes. In the meantime, clean / prepare the vegetables for the vegetable bed. Peel the onions and cut into curable wedges. Clean and wash the spring onions and cut into rings. Spread both on a fire-proof dish. Take the ducks out of the oven and distribute the roast liquid over the bed of vegetables. Cut the ducks with a sharp knife (here: electric knife!) Into thin strips and place on the bed of vegetables. Put everything back in the oven and cook for another 30 minutes. Possibly use the grill function at the end after a visual inspection.
Mushrooms:
- Cut off the mushroom stalks, clean / brush and fry in a wok (alternative pan) with hot sunflower oil (4 tbsp) while stirring. Season with sweet soy sauce (1 tbsp) and coarse sea salt from the mill (3 big pinches). The mushrooms should still retain their bite or stay nice and crisp.
Peanut sauce:
- Pour 300 ml coconut milk into a small saucepan. Add sugar (2 tbsp), sunflower oil (6 tbsp) and the mix for peanut sauce and heat / bring to the boil while stirring constantly. Then simmer at the lowest temperature for 6 – 8 minutes.
Yellow basmati rice:
- Bring rice (250 g) to the boil in water (450 ml) and turmeric (1 teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Squeeze the rice into a cup and turn it onto the plate. Add the duck strips with the vegetables, peanut sauce and mushrooms and serve garnished with parsley and radishes.
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