Name: Duck rice parcels
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 1/2 cup (300g) rice; 1 1/2 cup (375ml) light coconut cream; 1 cup water; 3 green onions (shallots), thinly sliced; 1 birdseye chilli, seeded, finely chopped; 1 chinese barbecue duck; 1/4 cup (60ml) soy sauce, plus 1 tbsp extra; 2 teaspoon finely grated palm sugar; 1 3cm piece ginger, finely grated; 1 teaspoon sesame oil; 1 long red chilli, seeded, thinly sliced; 1/3 cup (25g) fried shallots; coriander sprigs, lime slices, to serve

Ingredients

1 1/2 cup (300g) rice

1 1/2 cup (375ml) light coconut cream

1 cup water

3 green onions (shallots), thinly sliced

1 birdseye chilli, seeded, finely chopped

1 chinese barbecue duck

1/4 cup (60ml) soy sauce, plus 1 tbsp extra

2 teaspoon finely grated palm sugar

1 3cm piece ginger, finely grated

1 teaspoon sesame oil

1 long red chilli, seeded, thinly sliced

1/3 cup (25g) fried shallots

coriander sprigs, lime slices, to serve

Method

1.Combine rice, coconut cream and water in a medium saucepan and bring to the boil. Cover; simmer on low heat 15 minutes, until rice is tender and liquid is absorbed. Remove from heat; stir through green onion and chilli.

2.Meanwhile, remove skin and flesh from duck; shred. Place in a bowl with soy sauce, palm sugar and ginger.

3.Lay out 8 x 30cm squares of baking paper.

4.Top each square with 1/2 cup rice mixture; divide duck between parcels.

5.Add sesame oil and extra soy sauce to duck marinade. Drizzle a little over duck. Fold sides of paper over, and wrap to enclose filling and form parcels.

6.Place parcels in a large bamboo steamer, fold sides down. Steam over a saucepan or wok of simmering water 15 minutes, until heated through.

7.To serve, open parcels and garnish with sliced chilli and fried shallots. Serve with coriander and lime.

Look for jars of crispy fried shallots in the Asian section of supermarkets or at speciality Asian stores. If the bamboo steamer isn’t large enough for all the parcels, they may need to be steamed in two tiers or batches.
Note

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Ingredients

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