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Roast duck Pilaf rice cups

Roast duck Pilaf rice cups
(Image source: https://www.bettycrocker.com/)

Roast duck Pilaf rice cups

Recipe by: Monicia Horne

Ingredients

Leftover Woolworths Easy to cook Free range duck confit legs, roasted
Woolworths thai sauce (one in a cupboard)
Woolworths ready cooked rice
2 spring onions, sliced
x1 snack pack Woolworths baby corn and snap peas, chopped
Handful Dried cranberries (or any dried fruit, roughly chopped)
Flaked almonds, toasted (or any other nuts you have for some crunch)
4 red bell peppers, halved and roasted till tender
Fresh coriander for garnishing

Shred the roasted duck.
In a saucepan, add a dash of oil and add the sliced spring onion. Add the chopped veg and allow to cook for 1 minute. Stir in the shredded duck and some of the sauce. Allow to cook for a minute. Add a dash of water if it's too thick. Stir through the cooked rice, cranberries and flaked almonds.
Scoop the pilaf rice into the bell pepper halves and garnish with fresh coriander, more flaked almonds and dried cranberries.

 

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