The beets in this recipe provide the whole dish with a better balance of sweet and spicy tones. Prepare in advance.
Asian pickled beets:
- 2 bunches baby beets
- 1 teaspoon kosher salt
- 1/3 cup rice vinegar
- ¼ cup water
- ¼ cup sugar
- 2 lime leaves
- 2 small hot chilies
Rice and duck:
- 2 cups glutinous rice, rinsed
- 2 tablespoons vegetable oil
- 4 ounces (125 grams) shiitake mushrooms, stems removed and diced
- 1 cup diced red onion
- 1 cup green peas
- 2 teaspoons chopped ginger
- 2 tablespoons soy sauce
- ½ teaspoon sugar
- Salt to taste
- 1 duck confit leg
To prepare the beets, place them in a pot of cold water and bring to a boil. Boil about 5 to 10 minutes or until crisp tender. Rinse with cold water and cut into thin strips.
Combine salt, rice vinegar, water, sugar, lime leaves and chilies in a small pot and bring to boil, stirring to dissolve sugar. Remove from heat.
Place beets in pickling liquid and let stand for 4 hours or overnight. Drain and serve with sticky rice and duck confit. Makes 2 cups.
To prepare the duck, preheat oven to 400 F. Heat 1 tablespoon oil in a non-stick skillet over medium-low heat. Add duck confit leg, skin side down, and cook for 4 minutes or until skin is slightly crispy. Turn over and place in the oven for 10 minutes or until heated through. Remove duck from pan, shred skin and meat and pour any fat from pan into a small bowl. Reserve.
To prepare the sticky rice, bring 2 cups of water to boil, sprinkle in rice and boil for 1 minute. Reduce heat to low, cover and cook for 10 minutes or until rice is tender. Uncover and remove from heat.
Heat reserved duck fat and remaining 1 tablespoon oil in a wok over medium-high heat. Add mushrooms, onions, peas and ginger and sauté for 2 to 3 minutes or until vegetables are softened. Add rice and stir to combine. Cook together for 2 minute or until flavours are combined. Season with soy sauce, sugar and salt to taste. Remove from heat, top with shredded duck meat and skin and serve with Asian pickled beets on the side. Serves 4.