Slow roast duck with Shitake fried rice

Wine Suggestion

Glaetzer ‘Nouveau’ Pinot Noir 2018 - Tamar and Derwent Valleys, Tasmania

 Slow roast duck with Shitake fried rice

1 whole roast duck

Shitake Rice

100gm shitake mushrooms, stems removed, thinly sliced 3 cloves finely sliced garlic

1 tablespoon of peeled ginger minced

1 cup shelled edamame

2 eggs

1/2 cup spring onions

2 tbsp soy sauce

1/4 cup peanut oil

1tsp sesame oil

5 cups cooked medium-grain

white rice

This dish is a lot easier than it sounds! If you are up for the challenge you can roast your own duck. We cheat and buy ours from Chinatown. Pinot and duck may be a cliché but let’s not mince words: it’s a perfect match. Duck is quite rich and is best paired with a wine that has an aromatic profile. The Glaetzer ‘Nouveau’ hits the mark. Duck - Joint duck and place in hot oven. Place skin-side up to warm hrough and crisp up skin. When the rice is ready slice up the breast meat.


Heat peanut oil in wok until it is just smoking and starts to shimmer. Lightly stir in beaten eggs and gently move around wok till just set. Remove egg and slice into pieces. Add extra peanut oil and fry ginger and garlic until aromatic. Add shitake mushrooms and stir until tender. Add rice, egg, soy sauce, spring onions, edamame and sesame oil. Stir for about 3 minutes till heated through. Serve in bowls and divide duck as desired. Several glasses of Glaetzer ‘Nouveau’ is essential.