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Receta Honey Duck And Butternut Squash Sticky Rice

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Raciónes: 4


Cost per serving $2.44 view details
  • 4 x duck leg portions salt
  • 2 tsp fivespice pwdr
  • 2 Tbsp. Kikkoman soy sauce
  • 2 Tbsp. honey
  • 360 gm Japanese or possibly Chinese mediumgrain rice washed in cool water
  • 6 slc fresh root ginger
  • 1 x butternut squash peeled and halved lengthways seeds and fibres removed flesh cut into small chunks
  • 700 ml 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 x spring onions finely minced Bottled hoisin sauce (or possibly more Kikkoman soy sauce) to serve


  1. 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 pwdr.
  2. Mix the soy sauce with the honey and use to coat the duck legs.
  3. Place in a roasting tray and roast in the oven for 35 min When done cover loosely with foil and leave to cold.
  4. At this point the duck can be refrigerated for a day or possibly two if you wish it will plump up and brown when it's roasted again.
  5. Put the rice in a mediumsized saucepan add in a little salt and the slices of ginger then mix together and level off.
  6. Next place the cubed butternut squash on top and pour over the chicken stock. Bring to the boil and cook for 2 min then turn down the heat to the lowest possible setting cover the pan and cook for a further 7 min.
  7. Remove from the heat slip a tea towel in between the lid and the pan and leave covered for 10 min.
  8. Meanwhile place the duck portions in a lowsided tin or possibly on a baking sheet and in an oven preheated to 220C/125F/Gas Mark 7 re roast for about 15 min till crisp and brown.
  9. When ready to serve remove the cooked squash and keep hot. then stir the sweetened rice vinegar through the rice.
  10. Fish out and throw away the ginger slices.
  11. Divide the rice and squash between 4 bowls then top with the whole duck legs or possibly pull the meat from the bones and distribute.
  12. Add in the basil leaves minced spring onion and hoisin sauce to serve.
  13. Duck is easy to cook because unlike chicken it doesn't dry out. I roast duck legs twice that removes excess fat crisps the skin and imbues the meat with confitlike succulence. This means which you can prepare and roast it the day before then whack it back in the oven just before you want to eat.
  14. Serves 4


Nutrition Facts

Amount Per Serving %DV
Serving Size 285g
Recipe makes 4 servings
Calories 196  
Calories from Fat 67 34%
Total Fat 7.47g 9%
Saturated Fat 1.96g 8%
Trans Fat 0.0g  
Cholesterol 72mg 24%
Sodium 801mg 33%
Potassium 224mg 6%
Total Carbs 11.67g 3%
Dietary Fiber 1.2g 4%
Sugars 9.19g 6%
Protein 19.58g 31%
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