Five-spice duck with mushrooms, Asian vegetables and rice

Five-spice duck with mushrooms, Asian vegetables and rice

4.5 23 ratings

Prep. 45min

Total 1 h 5min

4 portions

Ingredients

fresh ginger peeled, cut into thin slices (2-3 mm)
15 g
garlic cloves
2
fresh red chilli (optional) deseeded if preferred
½ - 1
duck breasts, skin on
700 g
700 g chicken breast fillets, skin on
Chinese five spice powder (see Tips), to taste
1 ½ - 2 tbsp
salt plus extra to taste
2 pinches
water
1200 g
Vegetable stock paste (refer to the recipe in Basic Cookbook)
2 tsp
soy sauce
80 g
long-grain white rice
200 g
pak choi cut into pieces
200 g
200 g Chinese cabbage (wombok), cut into pieces
broccoli florets, cut into pieces (2 cm)
100 g
fresh mushrooms
250 g
toasted sesame oil (10 g)
2 tsp
honey (approx. 80 g)
2 ½ - 3 tbsp

Difficulty

advanced

Nutrition per 1 portion

Protein 42 g

Calories 2512 kJ / 600 kcal

Fat 20 g

Fiber 6.5 g

Carbohydrates 60 g

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Australia and New Zealand

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