INGREDIENTS
For the Duck
• 200 g Silverhill Roast Duck
• 20 ml Hoi Sin Sauce
• 20 ml honey
• 20 ml Tamari Soy Sauce
For the Salad
• 200g Watermelon
• 200g Risotto rice
• 50g brown rice
• 50g black rice
• 20g Mixed Seeds
• 20g Ponzu
• 20g Sesame Oil
• 20g Mixed Leaves
For the Dressing:
• 20 ml Sesame and Chilli Rayu
• 20g Peanut Butter
• 20ml Soy sauce
METHOD
1. Cut the duck into Suitable sizes. Coat the pieces in the honey, hoi sin and tamari
2. Wash the risotto rice, change the water three times
3. Cook in salted water, with three times water to rice ratio, until it has a slight bite. Cool with cold water, ensuring it doesn’t stick
4. Cook the black rice and brown separate in salted water, with the same slight bite in texture. Cool down the same way
5. Roast the mix seeds in the oven until golden brown. Mix the three rices together.
6. Peel the watermelon and dice into even chunks
7. For the dressing, mix all the ingredients together, add seasoning and a little lime juice
8. Heat the desired amount of rice in the microwave
9. Add the ponzu and sesame oil with the mixed seeds
10. Spoon rice mixture into the middle of the plate and drizzle some of the Peanut Rayu around the plate
11. Add three pieces of duck around the plate, with melon in between
