Ingredients
- 2 tbs duck fat from the cooked legs
- 1 medium onion, peeled and finely diced
- 2 cloves of garlic, peeled and sliced
- 1 tbs spicebag seasoning
- 2 cooked duck legs, skin, fat and bone removed then cut into 1 cm pieces
- 50g dessicated coconut, toasted
- 300g basmati rice, rinsed
- 1x 400ml tin light coconut milk
- 400mls chicken stock
- For the pineapple and chilli dressing:
- 1 large tin of pineapple chunks or slices (567g)
- 1 red chilli, deseeded and finely diced
- 2 tbs toasted sesame oil
- Small bunch of fresh coriander, chopped
1 Set the oven to 185 degrees.
2 Remove the residual fat from the duck legs and add to the pot with the onion and garlic.
3 Cook gently for five minutes or so, then add the spicebag seasoning then continue to cook for another five minutes, until the onions are soft and translucent.
4 Add the duck meat, desiccated coconut and rice and turn everything together, then add the coconut milk and the stock.
5 Bring to a simmer, cover, then put in the oven for 20 minutes.
6 Remove from the oven, fork through the rice to make it fluffy then drape a clean kitchen towel over the top of the pot and replace the lid to form a seal. The cloth will absorb any excess moisture.
7 Meanwhile, drain the pineapple juice from the tin, add the chilli, simmer over a low heat to reduce by half, allow to cool then whisk in the sesame oil.
8 If the pineapple is in slices, cut into chunks, then add to the liquid, along with the coriander.
9 Serve the rice with the pineapple on top so the juice seeps into the rice to counteract its richness.
