Recipe: Perfect Slow cooked duck w/ vegetable sushi rolls

Slow cooked duck w/ vegetable sushi rolls. See recipes for Slow cooked duck w/ vegetable sushi rolls too. Paula Wolfert slow-cooks duck with aromatics until it's as tender as confit, then crisps the skin. Slow-cooked duck for a variety of dishes.

The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped. A restaurant recipe that requires minimal I quartered the duck, placed it on a bed of vegetables and herbs, and slow cooked it until tender. Right before serving, I crisped up the skin by. You can have Slow cooked duck w/ vegetable sushi rolls using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Slow cooked duck w/ vegetable sushi rolls

1. You need 2 of medium pak choi.
2. It’s 3 of spring onions.
3. Prepare 40 g of ginger.
4. It’s 3 of Garlic cloves.
5. Prepare 1 of chicken stock cube.
6. You need 2 tbsp of hoisin sauce.
7. Prepare 3 Tbsp of soy sauce.
8. It’s 4 of star anise.
9. It’s 2 of duck legs.
10. It’s 100 g of Arborio rice.
11. It’s 2 of medium carrots.
12. It’s 3 tbsp of mirin.
13. You need 1 of lemon.
14. You need 200 ml of boiled water.
15. Prepare 2 sheets of nori.
16. Prepare of Dried seaweed seasoning (use salt if you do not have it).

Add the cooked sushi rice to a large bowl and the cooked black rice to a separate medium bowl. Use your fingers to hold the vegetables in place while you begin to roll the nori. Place a large frying pan over a high heat. Once the pan is hot, season the duck legs with salt and place them in the pan.

Slow cooked duck w/ vegetable sushi rolls step by step

1. Cut the base root of the pak choi's off and add to a slow cooker. Keep the leaves and stalks to one side. Snap the spring onions in the middle, crush the garlic with the skin on, and slice the ginger (skins on). Add all to the slow cooker along with the hoisin sauce, soy sauce, 3 star anise, the boiled water and then crumble in the stock cube. Lay the duck legs on top and season with the seaweed or salt. Cover and cook for 6 hours..
2. Later, add to a cup, 1 star anise, the mirin, salt and the juice of half the lemon. Give everything a good mix up..
3. Peel the carrots and then using the peeler, slice it continually to create ribbons. Add this to a bowl. Then, take the pak choi leaves and stalks you put to one side, cut off the leaves and finely slice the stalks, then add to the bowl along with the carrot. Season with the seaweed (or salt) and then pour over the pickling marinade. Give everything a mix and put to one side..
4. Add the rice to a pot of boiling water and boil on high for 10-15mins or until the rice becomes very sticky. Once ready drain as much of the water as you can..
5. Lay the nori rough side up, on top of a piece of baking paper. Spread the rice across the top of the nori, leaving space at one end. Then layer over some of the pickled vegetables. Carefully roll the nori, using the paper to aid you, until you create your sushi roll..
6. Shred the duck inside the slow cooker and give everything a mix. Then serve the duck. Slice the sushi rolls and serve alongside..

Brown the legs until golden in colour. Slow-cooked for three to four hours, it'll leave the duck moist and tender, with a good depth of flavour. The crusty bread topping would work well on any stew recipe as it soaks up the rich gravy whilst adding a satisfyingly crunchy texture to the dish. Read our tried and tested reviews of the best slow cookers. This slow cooker duck a l'Orange recipe has an amazing combination of flavours.