Mongolian Marinated Duck with Coconut Cilantro Rice

date: October 26, 2012

Nutrition Information (per serving)

23 g
731 mg
30 g
14 g
3 g
78 mg

½ cup Mongolian BBQ Sauce
4 4-oz duck breasts

Coconut Cilantro Rice
1 tsp unsalted butter
½ tsp minced garlic cloves
1 Tbsp diced yellow onions
2 Tbsp diced red or yellow peppers
½ cup Chinese Black rice
½ cup chicken stock
¼ cup water
¼ cup lite coconut milk
1 Tbsp finely chopped cilantro
1 tsp sea salt
¼ tsp freshly ground black pepper

Papaya Slaw
1 tsp minced lemongrass
½ tsp minced Kaffir leaf
2 Tbsp fresh lime juice
1½ Tbsp water
2 tsp fish sauce
¼ tsp red chili flakes
2 Tbsp chopped fresh cilantro
2 tsp chopped fresh mint
1 med julienne papaya

  1. In a shallow glass baking dish, combine BBQ sauce and duck and marinate for 30 minutes to 2 hours.
  2. Preheat grill or broiler. Grill or broil duck until cooked through, about 3 to 5 minutes per side.
  3. In a large sauté pan over medium heat, melt butter and sauté garlic, onions and peppers until onions are translucent. Add rice, stock, water and coconut milk and cover. Cook for 25 to 30 minutes, or until liquid is absorbed. Toss in cilantro. Season rice with salt and pepper and fluff with a fork.
  4. In a medium bowl, combine all ingredients for Papaya Slaw except papaya. Add papaya and toss together until well mixed.
  5. Serve 1 duck breast with ⅓ cup Coconut Cilantro Rice and ⅓ cup Papaya Slaw.

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