Barbecue duck salad with pickled vegetable salad and black rice
recipe

Appetizing Barbecue duck salad with pickled vegetable salad and black rice Recipe

This Barbecue duck salad with pickled vegetable salad and black rice is proudly brought to you by taste.com.au and Sunrice.
Barbecue duck salad with pickled vegetable salad and black rice
Prep Time : 0:30 | Cook Time : 0:15 | Total Time : 0:45 | Serving : 4 person.

Ingredients

  • 1 cup (200g) SunRice black rice

  • 2 Lebanese cucumbers, thinly sliced into ribbons

  • 2 carrots, thinly sliced into ribbons

  • 2 tbs rice vinegar

  • 1 tbs caster sugar

  • 1 tsp salt

  • 1 Chinese barbecue duck, cut into pieces

  • 2 purple Asian shallots, thinly sliced

  • 1/2 cup small mint leaves

  • 1/2 cup Thai basil leaves

  • 1/2 cup coriander leaves

  • 2 tbs lime juice

  • 2 tbs finely grated palm sugar

  • 1 tbs fish sauce

  • 1 tsp sesame oil

  • 1/2 cup (80g) toasted peanuts, coarsely chopped

Method

  • Step 1

    Cook the SunRice black rice following packet directions. Set aside to cool completely.

  • Step 2

    Combine the cucumber, carrot, vinegar, sugar and salt in a large bowl. Toss to combine. Set side for 15 minutes to pickle. Drain well.

  • Step 3

    Combine the rice, duck, shallots, mint, basil and coriander in a large bowl. Toss to combine.

  • Step 4

    Combine the lime juice, fish sauce, sugar and oil in s small bowl. Drizzle over rice mixture and toss to combine. Arrange cucumber mixture on a serving platter. Top with rice mixture and sprinkle with peanuts to serve.

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