Duck And Rice Packets

Name: Duck And Rice Packets
Ingredients: 1 1/2 cups rice; 1 1/2 cups light coconut milk; 3 None shallots, thinly sliced; 1 None birdseye chili pepper, seeded and finely chopped; 1 None whole Chinese crispy duck; 1/4 cup plus 1 tbsp soy sauce; 2 tsp finely grated palm sugar; 1 piece (1-inch) ginger, peeled and finely grated; 1 tsp sesame oil; 1 None long red chili pepper, seeded and thinly sliced; 1/3 cup crispy fried onions; None None Cilantro sprigs and lime slices, for garnish

12 ingredients

6 steps

Ingredients

1 1/2 cups rice
1 1/2 cups light coconut milk
3 None shallots, thinly sliced
1 None birdseye chili pepper, seeded and finely chopped
1 None whole Chinese crispy duck
1/4 cup plus 1 tbsp soy sauce
2 tsp finely grated palm sugar
1 piece (1-inch) ginger, peeled and finely grated
1 tsp sesame oil
1 None long red chili pepper, seeded and thinly sliced
1/3 cup crispy fried onions
None None Cilantro sprigs and lime slices, for garnish

Directions

1

Place rice, coconut milk and 1 cup water in a medium saucepan on high heat. Bring to a boil. Reduce heat to low; cover and simmer for 15 mins, until rice is tender and liquid is absorbed. Remove from heat. Stir in shallots and birdseye chili pepper.
2

Meanwhile, remove skin and flesh from duck. Shred and place in a bowl. Add 1/4 cup soy sauce, palm sugar and ginger; mix well.
3

Lay out eight 12-inch squares of parchment paper. Divide rice mixture among squares. Remove duck from marinade and place on top of rice mixture.
4

Add sesame oil and 1 tbsp soy sauce to duck marinade. Drizzle a little over duck. Fold sides of paper over and wrap to enclose filling and form packets.
5

Place packets in a large bamboo steamer, fold sides down. Steam over a saucepan or wok of simmering water for 15 mins, until heated through.
6

To serve, open packets and garnish with sliced chili peppers and fried onions. Serve with cilantro and lime slices.