Slow cooked duck w/ vegetable sushi rolls
Slow cooked duck w/ vegetable sushi rolls

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, slow cooked duck w/ vegetable sushi rolls. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Slow cooked duck w/ vegetable sushi rolls is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Slow cooked duck w/ vegetable sushi rolls is something that I have loved my whole life.

Paula Wolfert slow-cooks duck with aromatics until it's as tender as confit When the duck is tender, transfer the halves to a work surface. Halve each half; remove any vegetables, pockets of fat and loose bones. The duck is stuffed with citrus, then slow cooked until the meat is falling off the bones and the skin perfectly crisped.

To begin with this particular recipe, we have to prepare a few components. You can have slow cooked duck w/ vegetable sushi rolls using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Slow cooked duck w/ vegetable sushi rolls:
  1. Make ready 2 medium pak choi
  2. Take 3 spring onions
  3. Take 40 g ginger
  4. Get 3 Garlic cloves
  5. Prepare 1 chicken stock cube
  6. Get 2 tbsp hoisin sauce
  7. Take 3 Tbsp soy sauce
  8. Take 4 star anise
  9. Get 2 duck legs
  10. Make ready 100 g Arborio rice
  11. Take 2 medium carrots
  12. Take 3 tbsp mirin
  13. Make ready 1 lemon
  14. Prepare 200 ml boiled water
  15. Prepare 2 sheets nori
  16. Get Dried seaweed seasoning (use salt if you do not have it)

Put it to one side to add to the pot later. Are you looking for a slow cooking recipe? Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll.

Instructions to make Slow cooked duck w/ vegetable sushi rolls:
  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.

Lift the mat and roll up the nori sheet with its layers of rice and vegetables halfway, pressing down once. Who says that making your own sushi rolls needs to be complicated? Reviews for: Photos of Smoked Tofu & Vegetable Sushi Roll. I had never slow roasted a duck before, and I'll admit I was a little worried about the meat drying We watched as she pierced the fat of the duck with a carving fork at least thirty times, both front and Cook the duck, removing it every half hour or so and re-piercing the skin so that the fat can escape. A recipe for slow roast duck, the old school way.

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