• Prep Time 45 minutes
  • Cook Time 45 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Fragrant Butter
  • 227g Anchor Unsalted Butter, Soft
  • 15g Fried Garlic
  • 20g Coriander Chopped
  • 30g Pickled Ginger, Chopped
  • 10g Sesame Oil
  • 3g Salt
  • Rice & Condiments
  • 4 bowl Cooked Rice
  • 1 pcs Smoked Duck Breast, Scored
  • 20g Dried Shrimp, Chopped
  • 30g Big Yellow Onion, Diced
  • 50g Shitake Mushroom
  • 50g Chestnut, Cut Half
  • 50g Steamed Orange Sweet Potato, Cubed
  • 50g Edamame
  • 50g Ginko Nuts
  • 2 pcs Dried Lotus Leaf, Soaked
  • Seasoning
  • 2 tbsp Oyster Sauce
  • 1 tbsp Light Soy Sauce
  • 2 tsp Sesame Oil
  • 0.5 tsp Sugar
  • 1 tbsp Water
  • Garnish
  • misc, Furikake


    to make Fragrant Butter
  1. In a mixing bowl, add anchor unsalted butter.
  2. Add in all ingredients, mix well with a spatula.
  3. Lay cling film on the table, transfer butter on cling film, roll it into a log, secure both ends, keep in the chiller until firm.
  4. to prepare Rice & Condiments
  5. Prepare a steamer.
  6. With another pan, dry seared the duck breast until skin is crispy. Slice it when it's cool to handle.
  7. On the same pan with reserve duck fat, saute dried shrimp, onions and mushroom until fragrant.
  8. Add in rice, other ingredients and seasoning, stir fry it until fragrant.
  9. Prepare bowl line with lotus leaf, transfer fried rice onto lotus leaf.
  10. Arrange smoked duck slice on rice and top the surface steam for 15mins, remove from steamer, serve with a dollop of fragrant butter, enjoy!

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