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Chinese 5 Spice Duck with Rice and Mango Salad

Chinese 5 Spice Duck with Rice and Mango Salad

with Roasted Radishes

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To get the skin crisp and golden and the meat lovely and juicy, we’ve pan-fried the duck first before finishing it off in the oven. Served on a bed of rice and mango salad and a side of roasted radishes, drizzle over the dressing for the finishing touch. This dish is pure luxury so although it might not take long to make you’ll want to savour every bite.

Allergens:Cereals containing glutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Spring Onion

1 pack(s)

Radishes

½ unit(s)

Lime

1 bunch(es)

Coriander

½ unit(s)

Red Chilli

1 unit(s)

Mango

150 grams

Jasmine Rice

2 unit(s)

Duck Breast

½ pot(s)

Chinese Five Spice

1 sachet

Honey

1 unit(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2734 kJ
Energy (kcal)654 kcal
Fat12.0 g
of which saturates4.0 g
Carbohydrate80 g
of which sugars19.0 g
Protein56 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Trim the spring onion and slice thinly. Trim and halve the radishes. Zest and halve the lime. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed and slice thinly.Using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces. Discard the stone.

2

Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

3

Meanwhile, pop the duck into a bowl with the Chinese 5 spice (see ingredients for amounts) and season with salt and pepper. Rub the spice and seasoning all over the duck and its skin. Pop a frying pan on medium-high heat (no oil). Once hot, lay the duck in the pan skin-side down, fry until the skin is golden, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. IMPORTANT: Wash your hands after handling raw duck and its packaging.

4

Transfer the duck to a baking tray skin-side up. Add the radishes to the frying pan you cooked the duck in and toss to coat in the fat, pop next to the duck on the tray, season with salt and pepper and roast on the top shelf of your oven until the duck is golden and cooked and the radishes are tender, 15 mins. Once cooked, remove from your oven and rest, covered loosely in tin foil, for 10 minutes. IMPORTANT: The duck is cooked when it is no longer pink in the middle.

5

Pop the honey, soy sauce and lime juice into a small bowl. Mix together until well combined. Once your rice has cooked, fluff it up with a fork and add the spring onion, lime zest, chilli (add less if you don't like heat) and coriander to the pan. Add the mango and half the dressing to the rice and gently mix everything together.

6

Once the duck has rested, slice thickly. Divide the rice salad between plates then top with the duck and roasted radishes and pour over the remaining dressing. Enjoy!