Five-Spice Duck Rice Bowl
Roast duck leg glazed with five-spice, hoisin, and honey served over jasmine rice with pickled cucumber and spring onion, a quick Chinese rice bowl for the weekday table.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix five-spice powder, hoisin sauce, honey, soy sauce, minced garlic, sesame oil, and salt into a glaze. Score duck skin on both legs in a 1cm crosshatch. Toss cucumber slices with rice vinegar and sugar; set aside. Slice spring onions finely.
Roast
Preheat oven to 200°C. Brush glaze generously over both duck legs, skin-side up on a wire rack over foil-lined tray. Roast 25–30 minutes until skin is deep golden, lacquered, and crisp. While duck roasts, let cucumber quick-pickle 10 minutes.
Rest and plate
Rest duck 5 minutes. Slice thickly off the bones. Divide steamed jasmine rice between two bowls. Top each with sliced duck and pickled cucumber alongside. Scatter spring onion and toasted sesame seeds over the top.
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