Duck donburi with teriyaki dressing

1. Vac pac the duck legs and cook for 24 hours sous vide at 72°C. Once cooked drizzle with a small amount of the cooking broth and crisp up in the oven/grill
2. Cook the rice and keep warm until ready to dress
3. Chargrill the tenderstem broccoli and grate fresh orange zest over then squeeze the orange and marinade - keep warm
4. Heat a pan and add the BBQ sauce, sweet chilli sauce, honey and broth. Use the rest of cooking liquor from the cooked duck to finish the broth
5. Take the carrot and sweet potato and turn into vegetable noodles. Blanch in seasoned water and set to one side
6. Fry the eggs in very hot oil until crispy round the outside and runny in the yolk then fry the shallots until crispy
7. To assemble the dish place the rice in a deep round bowl - top with vegetable noodles, glazed duck, chargrilled tenderstem, crispy fried egg, crispy shallots, peanuts and finish with the duck broth sauce drizzled over. Serve with a chargrilled lime half and a sprinkling of fresh herbs

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