Ingredients
- Ingredients
- 2tbsp toasted sesame oil
- 1 red pepper, deseeded and finely diced
- 1 red onion, peeled and finely diced
- 1 red chilli, deseeded and finely diced
- 2 strips of lemon peel
- 8 cardamon pods, lightly crushed
- 2tbsp Thai green curry paste
- 2 confit (cooked) duck legs, skin and bone removed and diced.
- 300g jasmine rice, rinsed
- 1 can (400ml) light coconut milk
- 300ml chicken stock
- Salt
- Some coriander to garnish
For the rice cooker:
1 Put all the ingredients except for the coriander into the rice cooker, stir and put on to cook.
2 When cooked, allow to rest for five minutes, then fluff up with a fork, and serve garnished with the coriander and some mango chutney.
For the oven:
1 Set the oven to 185 degree. Put the sesame oil, pepper, red onion, chilli, lemon and cardamom into an ovenproof pot and cook over a gentle heat for 10 minutes or so, until they soften.
2 Add the remaining ingredients except for the coriander.
3 Bring to a simmer, cover and put in the oven for 20 minutes, until all the liquid is absorbed.
4 Let the rice rest then fluff it up and serve with the coriander and mango chutney.
