avec riz frit et arachides
Ingrédients : Confit de canard (canard, sel, herbes (thym, sarriette, romarin, marjolaine, lavande), épices, poivre noir) • Bok choy • Riz étuvé • Mirepoix (carotte, oignon, céleri) • Œuf de catégorie A • Sauce hoisin (sucres (sucre, glucose, mélasse de fantaisie), eau, pâte de tomates, sauce soya (soya, maltodextrine, sel), vinaigre, amidon de maïs modifié, vinaigre de riz, tahini (sésame), sel, huile de soya, huile de sésame, moutarde, poudre d'ail, poudre d'oignon, épices, arôme naturel, gomme xanthane, acide citrique, caramel, sorbate de potassium, benzoate de sodium) (soya, sésame, moutarde) • Petits pois • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Arachides • Miel • Concentré de bouillon de miso (sucres (maltodextrine, glucose), eau, fève de soya, riz, sel, alcool) (soya) • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé) • Oignon vert.
Allergens
Utensils
Tags
Confit de canard
2 unit
Riz étuvé
0.75 cup
Sauce hoisin
4 tbsp
Miel
1 unit
Mirepoix
113 g
Purée de gingembre et d’ail
2 tbsp
Arachides, hachées
28 g
Oignons verts
2 unit
Concentré de bouillon de miso
1 unit
Petits pois
56 g
Œuf
2 unit
Bok choy de Shanghai
2 unit
Sauce soja
0.5 tbsp
Sel
0.33 tsp
Poivre
0.13 tsp
Huile
1.5 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, miso broth concentrate, soy sauce, half the ginger-garlic puree and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
- Thinly slice green onions, keeping white and green parts separate.
- Remove duck confit from the box, keeping plastic packaging intact. Place package in a large bowl. Fill with enough hot water from the tap to cover. Set aside.
- In a small bowl, whisk hoisin, remaining ginger-garlic puree, and honey until combined.
- Remove duck package from water. Carefully snip off 1 corner of the package.
- Drain the duck liquid into another small bowl and set aside.
- Arrange duck on a foil-lined baking sheet.
- Broil in the middle of the oven for 4-5 min. Remove from the oven and brush with half the hoisin glaze. Return to oven. Broil for another 5-7 mins, until skin is glazed.**
- Remove duck from the oven. Spoon remaining hoisin glaze over duck. Sprinkle peanuts over top.
- Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add mirepoix, peas, green onion whites and bok choy. Cook for 5-6 min, stirring occasionally, until tender.
- Add cooked rice and reserved duck liquid. Cook for 2-3 min, stirring occasionally, until sauce thickens and coats rice evenly. Season with salt and pepper.
- In a medium non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, crack in eggs. Season with salt and pepper.
- Pan-fry, covered, until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny. If you like, pan-fry eggs using 1 tbsp butter instead of oil.)
- Remove from heat.
- Divide fried rice between bowls.
- Top rice with duck and fried eggs (TIP: Plate duck on one side and egg on the other side of each bowl.)
- Sprinkle remaining green onions over duck.
990
kcal
Calories
46
g
Fat
10
g
Saturated Fat
104
g
Carbohydrate
22
g
Sugar
7
g
Dietary Fiber
40
g
Protein
270
mg
Cholesterol
1500
mg
Sodium
0.2
g
Trans Fat
1500
mg
Potassium
300
mg
Calcium
6
mg
Iron
