Honey-glazed Duck with Sticky Rice

 My version of the "Honey-glazed Duck with Sticky Rice", the presentation is not the same but, i guess it looks ok :).

 I added to the sticky rice some pepper  and i didn't have enough sauce because i let it on the stove more time. Let's hope better luck next time.

(Original by Aisley Harriott, "100Meals in Minutes")

Serves 4 

Ingredients

• 3 tbsp clear honey
• 3 tbsp dark soy sauce
• juice and finely grated zest of 1 small orange
• 2 tbsp sesame seeds
• 4 x 175–200g (6–7oz) skin-on duck breasts
• 275g (10oz) sushi rice
• 120ml (4fl oz) chicken stock
• salt

to garnish

• fresh coriander leaves
• shredded spring onions

Step One

 Preheat the oven to 200°C/400°F/gas 6. Place the honey in a shallow, non-metallic dish and add the soy sauce, orange juice and zest and sesame seeds, and mix well. Add the duck, turning to coat, and set aside at room temperature for 15 minutes (or longer in the fridge), turning occasionally.

Step Two

 To make the sticky rice, rinse the rice thoroughly under cold running water and place in a pan with 600ml (1 pint) of cold water. Add a pinch of salt and bring to the boil, then stir once. Reduce the heat, cover and simmer for 8 minutes until all the water is completely absorbed. Turn off the heat and leave the rice to steam for at least 4–6 minutes until tender – it should sit happily for up to 20 minutes with the lid on.

Step Three

 Heat a large, ovenproof frying pan until searing hot. Drain the marinade from the duck and reserve, then put the duck in the pan skin-side down and quickly seal, making sure the skin is slightly blackened.Turn over and just seal, then transfer to the oven and roast for 8–10 minutes until just tender but still slightly pink in the middle. If you prefer your duck more well done, give it another 2–3 minutes.

Step Four

 Tip the reserved marinade into a small pan along with the stock and bring to the boil, then reduce the heat and simmer gently for 3–4 minutes until reduced, stirring occasionally. Meanwhile, remove the duck from the oven and leave to rest for 5 minutes in a warm place, then carve on the diagonal.

Step Five

 Spoon the rice into warmed bowls, arrange the duck on top, drizzle around the reduced sauce and garnish with the coriander leaves and spring onions.