Chinese orange and soy glazed duck with shiitake mushroom rice

If you love Chinese food, this easy glazed duck recipe is full of flavour and makes enough to feed the whole family. Orange gives it sweetness and shiitake mushroom rice rounds it out so no one is left hungry.

Recipe «Chinese orange and soy glazed duck with shiitake mushroom rice» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 1/2 tbsp rice bran oil, 150g fresh shiitake mushrooms, sliced, 4 garlic cloves, crushed, 5 green onions, sliced diagonally, 2 1/4 cups jasmine rice , 3 3/4 cups Massel chicken style liquid stock, 1/2 x 227g can sliced water chestnuts, drained, sliced, 2cm piece fresh ginger, finely grated , 1 star anise, 4 long strips orange rind, 1/3 cup orange juice, 2 tbsp shao hsing, 1/3 cup soy sauce, 2 tbsp brown sugar, 4 duck breasts, 1 bunch choy sum, halved, steamed, to serve.

Ingredients:

• 2 1/2 tbsp rice bran oil 
• 150g fresh shiitake mushrooms, sliced 
• 4 garlic cloves, crushed 
• 5 green onions, sliced diagonally 
• 2 1/4 cups jasmine rice 
• 3 3/4 cups Massel chicken style liquid stock 
• 1/2 x 227g can sliced water chestnuts, drained, sliced 
• 2cm piece fresh ginger, finely grated 
• 1 star anise 
• 4 long strips orange rind 
• 1/3 cup orange juice 
• 2 tbsp shao hsing 
• 1/3 cup soy sauce 
• 2 tbsp brown sugar 
• 4 duck breasts 
• 1 bunch choy sum, halved, steamed, to serve 

Instructions

1. Heat 2 tablespoons oil in a large, heavybased saucepan over medium-high heat. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until golden. Add 1/2 the garlic and 1/2 the green onion. Cook, stirring, for 1 minute. Add rice. Stir to combine. Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 to 18 minutes or until rice is tender. Stir in water chestnuts and 1/2 the remaining onion.
2. Meanwhile, combine ginger, star anise, orange rind and juice, rice wine, soy sauce, sugar and remaining garlic in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 8 to 10 minutes or until slightly thickened.
3. Preheat oven to 180C/160C fan-forced. Heat remaining oil in a large frying pan over medium-high heat. Place duck, skin-side down, in pan. Cook for 4 to 5 minutes or until golden. Turn. Cook for 1 minute. Transfer duck, skin-side up, to a small roasting pan. Spoon soy mixture over duck. Roast for 10 minutes for medium or until cooked to your liking. Cover with foil. Stand for 5 minutes to rest.
4. Thickly slice duck breasts. Serve duck with mushroom rice and steamed choy sum, drizzled with pan juices and topped with remaining green onion.