Chinese · Dinner
Roast Duck Rice Plate
Sliced roast duck with crisp lacquered skin, five-spice and star anise seasoning, finished with a five-spice-soy glaze, served over steamed jasmine rice with blanched bok choy. A Cantonese roast-meat classic rooted in southern Chinese tradition.
$6
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
576Calories
38.2gProtein
26.5gFat
48.9gCarbs
8.4gSugar
2.3gFiber
1446mgSodium
198mgChol
8.8gSat Fat
712mgPotassium
94mgCalcium
3.4mgIron
1.9mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Pat the duck leg dry and score the skin in a crosshatch pattern, then rub the five-spice, star anise, and salt over both sides.
2
Marinate
Place the duck leg skin-side up on a plate uncovered in the fridge 15 minutes to dry the skin slightly for better crisping.
3
Roast
Set the duck leg skin-side up on a rack over a tray and roast at 400°F for 35 minutes until the skin is deep mahogany and crackling.
4
Reduce
While the duck roasts, combine the soy sauce, Shaoxing wine, honey, and ginger-fresh in a small saucepan and simmer over medium-low heat 4 minutes until glossy.
5
Rest
Transfer the duck leg to a cutting board and let sit 5 minutes so juices settle before slicing.
6
Blanch
Boil the bok choy halves for 90 seconds until bright green and just tender, then drain and toss with sesame oil and white pepper.
7
Plate
Mound jasmine rice on one side of the plate, fan the sliced duck leg alongside, arrange the blanched bok choy next to it, and scatter the sliced scallion over the duck.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g duck leg, skin-on, bone-in
- 2 tsp2 tsp Chinese five-spice
- 22 whole star anise
- 2 tbsp2 tbsp soy sauce
- 4 tsp4 tsp Shaoxing wine
- 2 tsp2 tsp honey
- 1 tsp1 tsp ginger-fresh
- 22 scallion
- 1 1/2 cup300g cooked jasmine rice
- 5 oz140g bok choy, halved
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
