The boy is already excited about going to see the Chinese New Year parade and fireworks in the city centre tomorrow. So am I! I love fireworks.
I love how its impossible to watch them without a smile on your face..even when, as is often the case in our city at fireworks events, you can hardly see for rain!!
Its the first year that they boy has really been aware of the different festivals celebrated around the world and at home we have been doing something for each to celebrate. So for Chinese New Year we bought a duck and made this delicious Ginger and Soy (I used my homemade soy sauce alternative) marinated roast duck with roasted carrots and aromatic rice.
The boy declared it was delicious!
Ginger and Soy Roast Duck with aromatic rice
For the duck and carrots:
- 1 duck
- 100mls soy sauce
- 3 tbs ground ginger
- 3 cloves garlic, crushed
- 1 onion, sliced
- 2 tsp brown sugar (or granulated sweetener)
- 4 medium carrots
For the rice:
- 30g butter (I used dairy free butter)
- 2 tsp paprika
- 200g basmati rice
- 1 mild green chilli, deseeded and finely sliced
- 1 onion. finely sliced
- 1 green or red bell pepper, deseeded and chopped
- 1.5 inch piece fresh ginger, finely grated
- 3 cloves garlic, finely chopped or grated
- 0.5 tsp salt
- Freshly ground black pepper
- 250-300mls stock (from the duck)
- 2 free-range eggs,
- 2 spring onions, trimmed, finely sliced
- 2 tbsp chopped fresh coriander
- 2 teaspoons homemade soy sauce (gluten and soy free) Use gluten free tamiri for a gluten free althernative, or soy sauce for those able to eat soy
- 1 tbs sesame oil
For the Duck:
- Rub the duck all over with half the soy sauce, ginger and the cloves of garlic. Place in a casserole dish.
- (If possible do this the night before and leave in the refrigerator overnight. If not leave for a couple of hours)
- The next day, add rest of the soy and ginger, and the chopped onion
- Add water to cover duck and bring to a boil.
- Turn down the heat and simmer 1 hour
- Drain of the stock, remove the fat from the top – you will used this for the rice
- Chop the carrots into batons and lay in a roasting dish
- Place the duck on the carrots and roast at 200C for 30-40 minutes, until the skin is crispy
- (Meanwhile, make the rice)
- Remove from the oven and allow the duck to rest and roast the carrots for another 10-15 minutes until golden
For the Rice:
- Preheat the oven to 180C/350F/Gas 4.
- Melt the butter in a large, heavy-bottomed casserole dish. Add the and mix with the melted butter
- Stir in the rice until well coated
- Add the salt and freshly ground black pepper and cook for 1 minutes, stirring continually
- Pour over the duck stock, bring to a simmer
- Cover and cook in the oven for 15-20 minutes.
- Remove from the oven, and leave to stand for 5-7 minutes without removing the lid to allow the rice to finish cooking.
- Meanwhile, heat a little oil in a pan and saute the onion and bell pepper with a sprinkle of salt until softened and starting to brown. Half way through cooking add the chilli, ginger and garlic. Decant onto a plate
- Break the eggs into the same pan, season and keep stirring the eggs so that they break up into little pieces as it cooks
- remove the lid from the casserole dish, stir in the egg, onions and pepper mix, half the fresh coriander, soy sauce and sesame oil and using a fork, mix into the rice.
- Re-cover with a tea towel, replace the lid the lid, and leave for a further five minutes to remove any excess steam.
- Stir in the rest of the coriander and the spring onions, and serve with the sliced duck and roasted carrots