Easiest Way to Make Delicious Slow cooked duck w vegetable sushi rolls

Without fail recipe ultimate Slow cooked duck w/ vegetable sushi rolls easy, tasty, practical.

Good Evening every body, at this time you get present recipe Slow cooked duck w/ vegetable sushi rolls with 16 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 6 stages of easy cooking Slow cooked duck w/ vegetable sushi rolls.

Ingredients for Slow cooked duck w/ vegetable sushi rolls

1. Prepare 2 : medium pak choi.

2. Prepare 3 : spring onions.

3. Needed 40 g : ginger.

4. Needed 3 : Garlic cloves.

5. Prepare 1 : chicken stock cube.

6. Prepare 2 tbsp : hoisin sauce.

7. Needed 3 Tbsp : soy sauce.

8. Prepare 4 : star anise.

9. Needed 2 : duck legs.

10. Needed 100 g : Arborio rice.

11. Needed 2 : medium carrots.

12. Prepare 3 tbsp : mirin.

13. Needed 1 : lemon.

14. Prepare 200 ml : boiled water.

15. Needed 2 sheets : nori.

16. Prepare : Dried seaweed seasoning (use salt if you do not have it).

If all ingredients Slow cooked duck w/ vegetable sushi rolls it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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