Consuming Passions - Worldwide Events Managers

Peking Duck Rice Cakes

Serves: 12 as appetisers, 6 as entrees

Notes

Ingredients

• 1 de-boned roasted duck (bought from Oriental store or Chinese restaurant)
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 Tbsp ginger, finely chopped
• 2 sticks lemon grass (soft inner core), finely chopped
• 1 tsp five spice
• 2 cups Arborio rice (or other short-grained rice)
• 1½ litres heated chicken or vegetable stock
• 1 Tbsp of oyster sauce
• 1 Tbsp of sherry
• 1 Tbsp or kecup manis
• ½ cup coriander leaves chopped
• 8 or 9 spring onions
• 6 dried Chinese mushrooms soaked in warm water to soften and finely chopped
• Salt & pepper
• Oil for deep-frying

Crumbing mixture:

• 1 cup seasoned plain flour
• 3 eggs
• ¼ cup milk
• 1 cup breadcrumbs

Dipping sauce:

• ½ cup spicy plum sauce
• ½ cup hoisin sauce

Method

Using a heavy based saucepan over a gentle heat, sauté, onion, garlic, ginger and lemongrass in oil. Add rice and five spice, stirring to ensure the rice is evenly coated in the onion mixture. Increase heat and add nearly all of hot stock (reserving some in case rice is extra thirsty later). Add the sherry, kecup manis, oyster sauce and mushrooms and stir through. Occasionally return to the pot check rice is not sticking. Cut duck meat finely and place in bowl, add finely sliced spring onions and chopped coriander. When rice is cooked (soft but still a little nutty), stir in duck & herbs.

Note: the rice may be served just like this as a duck pilaf, or proceed to next step.

Pour rice out onto flat tray so it will cool quickly. When cooled, scoop out golf ball size pieces, mould into little patty cakes, dust in flour, egg then breadcrumbs. Deep or shallow fry in oil. Serve hot with a mixture of plum and hoisin sauce.