Cantonese Roast Duck with Rice

Ingredients

Quantities are for one portion.

• 1 tbspplum sauce
• 70 gwhite rice
• salt to taste
• 100 gpak choi
• 1 tbspsesame oil
• 15 mlsoy sauce
• 1spring onion, finely sliced
• 200 groast duck breast (store-bought)

Method

1. Cook the dry white rice in salted water until completely soft, then set aside.
2. Slice the roast duck breast thickly and warm it gently in the oven or a dry pan until the skin is crisp again.
3. Bring a small pot of water to a rolling boil. Drop the pak choi in and blanch briefly until tender but still vibrant green. Drain well.
4. Arrange the blanched pak choi onto a plate beside a scoop of the steamed rice.
5. Lay the warmed, sliced duck evenly over the rice.
6. Drizzle the soy sauce and sesame oil over the duck and vegetables, and garnish with the sliced spring onion.
7. Serve immediately with a side of sweet plum sauce for dipping.