Asian duck with bulgur wheat and red quinoa salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

4 Woolworths duck leg-and-thigh portions
3 good-quality chicken stock
1⁄2 cup Kikkoman soya sauce
130 g brown sugar
1 x 5 cm fresh ginger piece, peeled and sliced
2 whole garlic cloves, peeled
1 cinnamon stick
1 star anise
1 lemon, zested
For the salad:
85 g red quinoa
170 g bulgur wheat
2 T olive oil
2 cloves garlic, crushed
1 T ginger finely grated
1⁄2 bunch red salad onions, thinly sliced
250 g cherry tomatoes on the vine
300 g edamame beans, steamed
20 g parsley roughly chopped
1 t soya sauce

Cooking Instructions

1 Place the duck portions in a large saucepan and add the remaining ingredients, ensuring the duck is covered, and stir. Bring to the boil, reduce the heat and simmer for 35 minutes, or until cooked through. The meat should easily pull away from the bone.

2 Remove the duck from the saucepan, place on a plate, cover in foil and set aside. Reduce the cooking liquid to a sauce consistency.

3 To make the salad, cook the red quinoa and bulgur wheat separately in salted water for 15 minutes, or until tender. Cool slightly and fluff using a fork.

4 Heat the oil in a large pan and sauté the garlic, ginger and salad onions for 1 minute. Add the cherry tomatoes and cook for 4 minutes, or until slightly charred and burst.

5 Add the edamame beans, parsley, soya sauce and 3 T reduced stock and stir. Add the quinoa and bulgur wheat and toss well. Place on a platter and top with the duck. Serve the reduced stock on the side if you like.

For more duck recipes, click here.