Honey duck and butternut squash sticky rice recipe And Books
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Honey duck and butternut squash sticky rice recipe and books|
So you would like to know how to make Honey duck and butternut squash sticky rice recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
honey duck and butternut squash sticky rice
4 duck leg portions
2 tsp fivespice powder
2 tbsp Kikkoman soy sauce
2 tbsp honey
360g Japanese or Chinese mediumgrain rice washed in cold water
6 slices fresh root ginger
1 butternut squash peeled and halved lengthways seeds and fibres removed flesh cut into small chunks
700m1 light chicken stock (you can use half a stock cube if you wish)
3 tbsp rice vinegar mixed with 2 tsp caster sugar
Basil leaves to serve (optional)
4 spring onions finely chopped
Bottled hoisin sauce (or more Kikkoman
soy sauce) to serve
Preheat the oven to 190C/375F/Gas Mark 5.
Lightly prod the duck legs all over with the tip of a knife then rub with the salt and fivespice powder.
Mix the soy sauce with the honey and use to coat the duck legs.
Place in a roasting tray and roast in the oven for 35 minutes
When done cover loosely with foil and leave to cool.
At this point the duck can be refrigerated for a day or two if you wish it will plump up and brown when it`s roasted again.
Put the rice in a mediumsized saucepan add a little salt and the slices of ginger then mix together and level off.
Next place the cubed butternut squash on top and pour over the chicken stock. Bring to the boil and cook for 2 minutes then turn down the heat to the lowest possible setting cover the pan and cook for a further 7 minutes.
Remove from the heat slip a tea towel in between the lid and the pan and leave covered for 10 minutes.
Meanwhile place the duck portions in a lowsided tin or on a baking sheet and in an oven preheated to 220C/125F/Gas Mark 7 re roast for about 15 minutes until crisp and brown.
When ready to serve remove the cooked squash and keep warm. then stir the sweetened rice vinegar through the rice.
Fish out and discard the ginger slices.
Divide the rice and squash between 4 bowls then top with the whole duck legs or pull the meat from the bones and distribute.
Add the basil leaves chopped spring onion and hoisin sauce to serve.
Duck is easy to cook because unlike chicken it doesn`t dry out. I roast duck legs twice which removes excess fat crisps the skin and imbues the meat with confitlike succulence. This means that you can prepare and roast it the day before then whack it back in the oven just before you want to eat.
This Recipe Serves 4
We truly hope you will like this American recipe, and enjoy your tasty Honey duck and butternut squash sticky rice recepie. Check out these great recipe books and learn how to make Honey duck and butternut squash sticky rice!
View Recipe Books - Honey Recipe
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