Hoisin Duck Rice Bowl

Ingredients

• 1 Pack Simply Better French Barbary Duck Breast Fillets
• Good Pinch Simply Better Achill Island Sea Salt
• 2 Tbsp. Simply Better Acacia Honey
• ½ Tsp. Simply Better Expertly Blended Chinese Five Spice
• 2 Spring Onions
• 2 Simply Better Baby Rainbow Carrots
• 125g Simply Better Organic Jasmine Rice
• 4 Heaped Tbsp. Simply Better Irish Made Hoisin Sauce
• 1 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
• ¼ Cucumber, quartered, seeded & diced

Method

1. Take the duck out of the packaging and dry well with kitchen paper. Season the skin with salt and leave to come back to room temperature.
2. Switch the air fryer onto 180ºC (350ºF). Using a sharp knife, slash the duck skin in a diamond pattern and dry off again with kitchen paper. Mix 1 Tbsp. of the honey with the Chinese Five Spice and brush all over the duck. Cook for 15 minutes until crisp and golden brown. Transfer to a plate and rest in a warm place for 5 minutes.
3. Meanwhile, slit the spring onions and then open them out and roll up in a cigar shape, before finely shredding. Put in a bowl of iced water and allow to curl up. Scrub the carrots clean and using a vegetable peeler pare into curls, then add to the spring onions.
4. Rinse the jasmine rice well and then put in a large pan of boiling salted water for 10-12 minutes until tender. Drain into a sieve and keep warm over a pan with a little simmering water.
5. To make the sauce, put the hoisin sauce into a small pan with the rest of the honey and the soy & ginger sauce and heat gently until bubbling, stirring with a spatula. Spoon the jasmine rice into wide-rimmed bowls, then carve the duck into slices and arrange on top. Stir any resting juices into the sauce. Put mounds of the cucumber on each side. Drain the iced vegetables and dry briefly on kitchen paper. Spoon the sauce over the duck and then add a mound of the vegetable curls on top to serve.

NEVEN’S TOP TIP
This could also be cooked in the oven at the same temperature, but the duck will need about 20 minutes until the skin has nicely crisped up.