Shredded Roast Duck Cabbage Fried Rice | Europe

Ingredients

• 450g free range duck legs, Skin On
• For the Marinade
• 2 cloves of garlic, peeled and finely grated
• 1 inch knob of fresh root ginger, peeled and finely grated
• 1 tsp Chinese five spice powder
• 1 tbsp Shaoxing rice wine or dry sherry
• 2 tbsp runny honey
• 2 tbsp Lee Kum Kee Hoisin Sauce
• 1 tbsp Lee Kum Kee Chilli Bean Sauce
• 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
• To Cook the Rice
• 250g Sushi Short Grain Rice, washed well, rinsed in water
• 1 tbsp Lee Kum Kee Pure Sesame Oil
• 450ml filtered water
• For the Cabbage Fried Rice
• 1 tbsp rapeseed oil
• 1 red chilli, deseeded and finely chopped
• 1 spring onion, top and tailed and finely chopped
• 1/4 white cabbage, finely shredded
• 1 tbsp Shaoxing rice wine
• 2 tbsp Lee Kum Kee Premium Oyster Sauce
• 1 tbsp Lee Kum Kee Double Deluxe Soy Sauce
• 1 tsp Lee Kum Kee Pure Sesame Oil
• 1 pinch of ground white pepper