HOW TO:

METHOD

Measure out 250g of jasmine rice and rinse with cold water until the rinsed water isn’t cloudy.

 Add the washed rice and 500ml of water to a saucepan, and set on a low-medium heat for 10 minutes. Turn off the heat, keep covered with a lid and let steam for a further 5 minutes. Fluff up with a fork once steamed.

Chop the duck into small cubes, and add to a bowl with the cornstarch. Coat the pieces and transfer to a nonstick sheet in the airfryer. Cook the pieces at 180 for 12-15 minutes.

Next, prep your toppings. Finely slice the cucumber and add it to a bowl with rice wine vinegar. Pit the mango and chop into small cubes. Shred the red cabbage and set aside.

In a small saucepan, add the soy, teriyaki, sesame oil, honey, hoisin and minced garlic and cook on a low heat until it thickens slightly. Once cooked, add the crispy duck pieces from the airfryer and toss in the sauce.

In a bowl, add half of the cooked fluffy jasmine rice per person, and make a bed for the toppings. On top, add half the cooked duck pieces, and add your choice of toppings. Garnish with mixed sesame seeds.