Celebrate the moon festival with succulent roast duck topped with rich creamy peanut sauce.
Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 6 person.
Ingredients
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2 duck breasts, skin scored
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2 x 450g packets roast duck legs
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135g (1/2 cup) Yeos Satay Sauce
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2 tablespoons ABC Sweet Soy Sauce Kecap Manis
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11/2 tablesspoons Obento Rice Wine Vinegar
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11/2 tbs fresh lime juice
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1 teaspoon Yeos Pure Sesame Oil
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1 bunch watercress, sprigs picked
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5 qukes (baby cucumbers), quartered diagonally
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3 green shallots, thinly sliced diagonally
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150g seedless red grapes, thinly sliced into rounds
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Steamed rice, to serve
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Black sesame seeds, to serve
Method
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Step 1
Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Heat a frying pan over medium heat. Season duck breasts. Cook, skin-side down, for 5 minutes or until skin is golden and crisp. Turn and cook for a further 2 minutes. Transfer to prepared tray.
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Step 2
Place duck legs on same tray. Bake for 10 minutes then transfer breasts to a plate and set aside for 5 minutes to rest. Bake legs for a further 5-7 minutes or until golden and crisp. Transfer to the plate.
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Step 3
Meanwhile, place the satay sauce, sweet soy sauce, coconut milk and 1 tbs vinegar in a small saucepan over medium-high heat. Bring to a simmer then reduce heat to low. Simmer, stirring, for 5 minutes or until combined and warmed through. Stir in lime juice and 1/2 tsp sesame oil.
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Step 4
Combine the watercress, quke, shallot, grape, remaining vinegar and remaining sesame oil in a bowl. Toss to combine.
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Step 5
Place rice on a large platter and arrange duck on top. Spoon over the satay mixture from the pan, top with the watercress salad and sprinkle with black sesame seeds to serve.