Slow Cooked Duck W/ Vegetable Sushi Rolls

Hello everybody, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Slow cooked duck w/ vegetable sushi rolls. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Slow cooked duck w/ vegetable sushi rolls is one of the most popular of recent trending foods in the world. It's appreciated by millions daily. It's easy, it's fast, it tastes delicious. They are fine and they look wonderful. Slow cooked duck w/ vegetable sushi rolls is something that I have loved my entire life.

Many things affect the quality of taste from Slow cooked duck w/ vegetable sushi rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow cooked duck w/ vegetable sushi rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Slow cooked duck w/ vegetable sushi rolls is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Slow cooked duck w/ vegetable sushi rolls estimated approx 6hours.

To begin with this recipe, we must first prepare a few ingredients. You can have Slow cooked duck w/ vegetable sushi rolls using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Slow cooked duck w/ vegetable sushi rolls:

1. 2 medium pak choi
2. 3 spring onions
3. 40 g ginger
4. 3 Garlic cloves
5. 1 chicken stock cube
6. 2 tbsp hoisin sauce
7. 3 Tbsp soy sauce
8. 4 star anise
9. 2 duck legs
10. 100 g Arborio rice
11. 2 medium carrots
12. 3 tbsp mirin
13. 1 lemon
14. 200 ml boiled water
15. 2 sheets nori
16. Dried seaweed seasoning (use salt if you do not have it)

Instructions to make 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.

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