Gluten-Free Duck Rice Bowls with Ginger and Scallion
Crisp-skinned duck, tender rice and cool cucumber come together with a savory ginger-scallion sauce.
Fits Celiac, Pregnancy, Toddlers and 4 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 180 g duck breast, skin on
- ½ cup gluten-free rice, uncooked
- 150 g bok choy, halved lengthwise
- ½ cup cucumber, thinly sliced
- 2 scallions, green and white parts separated
- 15 g fresh ginger, finely grated
- 1 tbsp olive oil
- 1 tbsp gluten-free tamari
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- ¼ tsp salt
Method
- Salt the duck and score its skin in a shallow crosshatch.
- Cook rice until tender, then cover to keep warm.15 min timer
- Sear duck skin-side down until crisp; turn and cook to 165°F.12 min timer
- Steam bok choy in the pan until tender, then remove duck to rest.4 min timer
- Sizzle ginger and scallion whites in duck fat; stir in tamari, vinegar, and maple.2 min timer
- Slice duck over rice with bok choy and cucumber; spoon sauce over.5 min timer
Why it works
- 65 and over: Freshly cooked duck, rice, bok choy and cucumber make up the bowl.
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, Gluten-free recipes, Crohn’s and colitis recipes, One pan recipes, Gluten-free dairy-free recipes, Gluten-free Chinese recipes, Gluten-free Asian recipes.