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Recipes

Asian-style sticky duck with wild rice salad

A wildly satisfying collection of flavours and textures, best enjoyed with Nederburg’s The Brew Master red.

Ingredients

4 duck legs
3 cups chicken stock
½ cup soy sauce
½ cup honey
½ cup rice vinegar
5cm peeled and thinly sliced ginger
2 peeled and thinly sliced garlic cloves
120ml rice vinegar
4 Tbsp mirin
1 minced garlic clove
3cm peeled and finely grated ginger
60ml water
15ml fish sauce
2 Tbsp sugar
2 Tbsp lime juice
2 small deseeded and finely chopped red chillies
2 peeled rainbow carrots
250g wild black rice, cooked as per packet instructions and cooled in the fridge
1 finely diced medium red onion
250g frozen blanched edamame beans
100g roughly chopped dried cranberries
½ cucumber, diced into ½-cm cubes
10g roughly chopped mint leaves
10g roughly chopped coriander leaves

Method

This dish will appeal to those who like nourishing dishes that are both rich in flavour and rewarding in texture. Rich and sticky soy-glazed duck on a wild rice salad that’s packed with contrasting deliciousness: chewy cranberries, cruncy edamame beans and upflifting mint and coriander, among other yummy goodies, are rounded off with a robust and spicy Asian dressing. Pop the cork on a bottle of Nederburg’s intense Bordeaux-style blend,The Brew Master, and you’re set for something sublime.

Method

In a medium saucepot, place duck legs and all braising ingredients – stock, soy sauce, honey, rice vinegar, ginger and garlic – together and cover with water.Bring to a boil, then lower heat and simmer for about 50 minutes, until duck legs are soft.Remove the pot from the heat, to let the duck rest in the braising liquid, for about 5 minutes. Remove legs from the liquid and set them aside.

Place pot back on the stove and reduce the braising liquid by half, or until it reaches a sticky consistency. Drizzle the glaze over the duck.

Prepare the rice salad dressing by mixing all the dressing ingredients together with a small whisk.

To make the rice salad, start by making carrot ribbons, using a peeler, then set them aside.Mix all the other salad ingredients together, then mix the carrot ribbons and Asian dressing through. Season to taste.

To serve, spoon rice salad over a large platter and place the duck legs on top. Drizzle any remaining sticky soy glaze on top.

For more ideas for food-and-wine pairings, visit the Nederburg page.

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