Asian duck with bulgur wheat
| Recipe By: | Siba Mtongana |
| Serves: | 4 |
| Cooking Time: | 1 hour |
| Prep Time: | 20 minutes |
Ingredients
- 1/2 cup Kikkoman soy sauce
- 4 Woolworths duck leg portions
- 4 tbsp soya sauce
- 4 tbsp parsley, roughly chopped
- 300 g edamame beans, steamed
- 250 g cherry tomatoes
- 1/2 bunch red salad onions, thinly sliced
- 1 slice fresh ginger
- 4 garlic cloves, halved
- 2 Tbsp olive oil, to drizzle
- 170 g bulgur wheat
- 200 g Red quinoa, rinsed
- 1 lemon, cut into 8 slices for garnishing
- 4 star anise
- 1 x 2 cm cinnamon sticks
- 2 garlic cloves, peeled
- 1 x 5cm fresh ginger
- 105 g brown sugar
- 1 cup good-quality chicken stock
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the duck portions in a large saucepan and add the remaining ingredients, ensuring the duck is covered, and stir. Bring to the boil, reduce the heat and simmer for 35 minutes, or until cooked through. The meat should easily pull away from the bone.
- Remove the duck from the saucepan, place on a plate, cover in foil and set aside. Reduce the cooking liquid to a sauce consistency.
- To make the salad, cook the red quinoa and bulgur wheat separately in salted water for 15 minutes, or until tender. Cool slightly and fluff using a fork.
- Heat the oil in a large pan and sauté the garlic, ginger and salad onions for 1 minute. Add the cherry tomatoes and cook for 4 minutes, or until slightly charred and burst.
- Add the edamame beans, parsley, soya sauce and 3 T reduced stock and stir. Add the quinoa and bulgur wheat and toss well. Place on a platter and top with the duck. Serve the reduced stock on the side if you like.
You could enjoy this recipe too
Buy the ingredients
Add to Cart