Shirataki rice with duck
2 servings
12 minutes
Shirataki rice with duck is an exquisite dish that combines tender duck meat with the unique texture of shirataki rice. This recipe represents a harmony of Eastern and Western flavors, blending traditional spices and frying techniques with innovative ingredients. Sumac adds a light tanginess, while Worcestershire sauce enhances the depth of flavor, giving the dish richness and balance. Mustard oil and grainy mustard make the meat spicy and aromatic. Shirataki, known for its low calorie content, absorbs the sauce perfectly, creating an ideal side dish. The dish is served hot, featuring the soft taste of duck, subtle spice notes, and a light tanginess. It’s an excellent choice for those seeking something unusual yet rich and light—perfect for dinner in a special atmosphere.
1
Finely chop the duck breast.
- Duck breast with skin: 300 g
2
Heat mustard oil in a pan with a pinch of coarse salt.
- Mustard oil: 1 teaspoon
- Coarse sea salt: pinch
3
Put the chopped duck in the oil.
- Duck breast with skin: 300 g
4
Season with a pepper mix.
- Ground pepper blend: 0.5 teaspoon
5
Stir after 2-3 minutes.
6
Add sumac. Reduce the fire.
- Sumac: 1 teaspoon
7
Rinse shirataki in cold water.
- Shirataki rice: 200 g
8
After 2-3 minutes, add rice to the duck and stir.
- Shirataki rice: 200 g
9
Stir after 1 minute.
10
Add sesame.
- Worcestershire sauce: 1 tablespoon
11
After another minute, pour in the sauce and mix.
- Wholegrain Dijon mustard: 1 tablespoon
12
Add mustard and remove from heat.
13
Transfer to a deep dish and serve.
