Recipe

Barbecue duck nasi goreng

Barbecue duck nasi goreng brought to you by

Aug 27, 2013 2:00pm
  • 15 mins preparation
  • 12 mins cooking
  • Serves 2
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Ingredients

Barbecue duck nasi goreng
  • 1 1/2 tablespoon peanut oil
  • 2 eschalots, sliced
  • 1 celery stalk. diced
  • 2 clove garlic, chopped
  • 1/4 teaspoon chilli flakes
  • 150 gram peeled green prawns, diced
  • 2 cup (300g) cold cooked rice
  • 1 1/2 cup (90g) shredded chinese cabbage
  • 2 tablespoon kecap manis
  • 3 teaspoon fish sauce
  • 1/4 teaspoon ground white pepper
  • 1/2 chinese bbq duck, flesh removed and sliced
  • handful of coriander leaves
  • 2 teaspoon white vinegar
  • 2 eggs
  • 3 spring onions, sliced
  • 2 tablespoon fried shallots

Method

Barbecue duck nasi goreng
  • 1
    Bring a pan of water to the boil. Heat the peanut oil in a wok over high heat until almost smoking.
  • 2
    Cook the eschalots and celery for 2 minutes before adding the garlic and chilli flakes. Cook for a further minute, stirring continuously.
  • 3
    Add the diced prawns to the wok and cook for 2 minutes.
  • 4
    Add the rice, cabbage. kecap manis, fish sauce, pepper and duck to the wok. Toss to coat all ingredients in the sauces and cook for a few minutes until the rice and duck have warmed through.
  • 5
    Remove from the heat and stir through the coriander leaves.
  • 6
    Meanwhile, add the vinegar to the boiling water and poach the eggs for 2 minutes or until the outside is cooked but the centre is still oozy. Remove the eggs from the pan with a slotted spoon and drain on a paper towel.
  • 7
    To serve, place the nasi goreng in serving dishes, top with the poached egg and garnish with spring onions and fried shallots.

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