Gluten-Free Chinese Duck Rice Bowls
Crisp-skinned duck and browned bok choy meet a tangy ginger-tamari glaze, cool cucumber and fluffy rice.
Fits Celiac, Pregnancy, Toddlers and 6 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 180 g duck breast, skin-on, patted dry
- ½ cup gluten-free jasmine rice, uncooked
- 150 g bok choy, halved lengthwise
- ½ cup cucumber, thinly sliced
- 2 scallions, white and green parts separated; greens thinly sliced
- 15 g fresh ginger, finely grated
- 1 tbsp olive oil
- 1.5 tbsp gluten-free tamari
- 1.5 tbsp rice vinegar
- 1 tsp maple syrup
- 0.35 tsp salt
Method
- Rinse and cook rice until tender; fluff and keep covered.15 min timer
- Season duck and sear skin-side down until deeply browned and crisp.8 min timer
- Turn duck and cook to 145°F; rest before slicing.5 min timer
- Sear bok choy cut-side down until tender with browned edges.5 min timer
- Pour off excess fat; soften scallion whites and ginger in the pan.2 min timer
- Stir in tamari, vinegar and maple; reduce to a coating sauce, then serve with cucumber and scallion greens.2 min timer
Why it works
- Wheat allergy: Gluten-free rice and tamari keep wheat out of the bowl.
- Milk allergy: Duck, rice and vegetables are served without milk ingredients.
- Gluten-free: Gluten-free rice and tamari are the grain and sauce.
- Dairy-free: Olive oil and duck fat season the bowl without dairy.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Chinese recipes, Gluten-free Asian recipes.