Duck And Rice Packets - cooking recipe

Ingredients

1 1/2 cups rice
1 1/2 cups light coconut milk
3 None shallots, thinly sliced
1 None birdseye chili pepper, seeded and finely chopped
1 None whole Chinese crispy duck
1/4 cup plus 1 tbsp soy sauce
2 tsp finely grated palm sugar
1 piece (1-inch) ginger, peeled and finely grated
1 tsp sesame oil
1 None long red chili pepper, seeded and thinly sliced
1/3 cup crispy fried onions
None None Cilantro sprigs and lime slices, for garnish

Preparation

Place rice, coconut milk and 1 cup water in a medium saucepan on high heat. Bring to a boil. Reduce heat to low; cover and simmer for 15 mins, until rice is tender and liquid is absorbed. Remove from heat. Stir in shallots and birdseye chili pepper.
Meanwhile, remove skin and flesh from duck. Shred and place in a bowl. Add 1/4 cup soy sauce, palm sugar and ginger; mix well.
Lay out eight 12-inch squares of parchment paper. Divide rice mixture among squares. Remove duck from marinade and place on top of rice mixture.
Add sesame oil and 1 tbsp soy sauce to duck marinade. Drizzle a little over duck. Fold sides of paper over and wrap to enclose filling and form packets.
Place packets in a large bamboo steamer, fold sides down. Steam over a saucepan or wok of simmering water for 15 mins, until heated through.
To serve, open packets and garnish with sliced chili peppers and fried onions. Serve with cilantro and lime slices.