Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 12

This all-in-one meal looks as good as it tastes, which makes it perfect for entertaining.

 Preparation time:

 5 minutes

 Cooking time:

 1 hour 15 minutes

 Serves 4

 4 duck legs

 1 tbsp Chinese 5-spice powder

 2 garlic cloves, peeled and crushed

 2cm (¾in) piece fresh root ginger, peeled and finely chopped

 300g (11oz) basmati rice

 500ml (18fl oz) orange juice

 2 tbsp fish sauce, plus extra to taste

 4 tbsp sweet chilli sauce

 4 spring onions, trimmed and finely shredded

 To serve

 Watercress salad

Place the duck into a large freezer bag with the Chinese 5-spice powder, seal the top and shake well to coat. Warm a large, shallow, heavy-based casserole (big enough to cook the duck in a single layer) over a medium heat. Add the duck, skin side down, and cook for 10 minutes or until golden and crispy. Turn them over and cook for a further 2 minutes. Remove the duck from the pan and set aside.

Spoon off all but about 1 tablespoon of the fat in the pan and set aside for another recipe (it’s great for frying and roasting). Return the pan to a medium heat. Add the garlic and ginger and cook for 1 minute until softened. Stir in the rice, ensuring that all the grains are glistening with the fat.

Pour over the orange juice, and mix in the fish sauce and sweet chilli sauce, ensuring that the rice is covered in liquid (top up with water if not). Bring to the boil, then reduce the heat to its very lowest. Return the duck, skin side up, to the pan. Cover with a tight-fitting lid and cook very gently at the lowest possible heat for 1 hour until the duck is tender and the rice has absorbed all the liquid. Scatter over the spring onions and serve. A watercress salad is a perfect accompaniment.