John Myers
Gourmet Crispy Duck with Oriental Rice and Peanut Sauce
The perfect gourmet crispy duck with oriental rice and peanut sauce recipe with a picture and simple step-by-step instructions.
Gourmet crispy duck:
- 2 Packs 320 g gourmet crispy duck frozen (here: from Aldi Nord)
- 3 Large onions approx. 500 g
- 100 g Leek
- 100 g Spring onions
- 1 piece Ginger approx. 10
- 1 Large clove of garlic
- 0,5 Red chilli pepper
- 2 tbsp Oil
- 2 tbsp Liquid honey
Oriental rice
- 250 g Basmati rice
- 450 ml Water
- 1 tsp Salt
- 1 tsp Turmeric
- 100 g Sultanas
- 1 Large onion approx. 200 g
- 1 piece Ginger approx. 10 g
- 1 Large clove of garlic
- 0,5 Red chilli pepper
- 2 tbsp Oil
Peanut sauce:
- 1 Can Coconut milk 400 ml
- 2 bag Peanut Sauce (From the Asia Shop)
- 6 tbsp Oil
- 2 tbsp Sugar
To serve:
- 4 Coriander leaves
- 12 Grapes
- 4 Cherry tomatoes
Gourmet crispy duck 1:
- Bake the gourmet crispy duck in the aluminum tray in the oven for approx. 35 minutes at 200 ° C, as stated on the package. In the meantime, prepare the bed of vegetables.
Vegetable bed:
- Peel and quarter the onions, cut into wedges and assemble. Clean and wash the leek thoroughly and cut into rings. Clean the spring onions and cut into rings. Peel and finely dice the ginger and clove of garlic. Clean, wash and finely dice the chilli pepper. Soak the sultanas in hot water. Put all the ingredients for the bed of vegetables (onion wedges, leek rings, spring onion rings, diced ginger, diced garlic cloves and diced chili peppers) in a pan with oil (2 tbsp), sauté well / stir fry and place / spread on an ovenproof dish.
Gourmet crispy duck 2:
- Take the gourmet crispy duck out of the oven and cut into approx. 1 cm thick slices with a sharp knife (here: with an electric knife). Spread the liquid from the duck shells on the bed of vegetables. Place the cut duck slices with the skin side up on the bed of vegetables and brush with honey (2 tbsp). Then put in the oven and bake until crispy, golden-brown.
Oriental rice:
- Cook basmati rice (250 g) using the spring rice method (see my recipe for cooking rice:) in salted water (1 teaspoon) for about 20 minutes. In the meantime, soak the sultanas in hot water for about 10 minutes and drain them through a kitchen sieve. Peel and dice the onion. Clean and wash the leek thoroughly and cut into rings. Clean the spring onions and cut into rings. Peel and finely dice the clove of garlic and ginger. Clean, wash and finely dice the chilli pepper (½). Sear the vegetables / spices (onion cubes, leek rings, spring onion rings, ginger cubes, garlic cubes and chilli pepper cubes) in a pan with oil (2 tbsp) while stirring for approx. 5 minutes. After 20 minutes, tear through the rice with a fork, stir in turmeric (1 teaspoon) and fold in the sultanas and the prepared vegetables / spices.
To serve:
- Serve gourmet crispy duck with oriental rice and peanut sauce, garnished with coriander leaves, grapes and cherry tomato.
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