Crispy Spiced Duck in Rhubarb Hoisin Sauce
with Fragrant Spring Onion Rice and Sesame Tenderstem® and Edamame
- Sesame
- Soya
- Hazelnuts
- Peanut
- Pecan Nuts
- Almonds
- Nuts
- Walnuts
- Brazil nuts
- Pistachio nuts
- Cashew nuts
- Macadamia Nuts
- May contain traces of allergens
Add a splash of colour to your plates with spring rhubarb. Tart and bright pink, it's often used like fruit in the form of pies, tarts and crumbles, so much so that it was nicknamed "pie plant" in the US. Its unique flavour means it's also equally versatile for savoury dishes.
Ingredients
2 unit(s)
Duck Breasts
1 sachet(s)
Chinese Five Spice
150 grams
Jasmine Rice
100 grams
Rhubarb
160 grams
Tenderstem® Broccoli
2 unit(s)
Spring Onion
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Peanut, Pecan Nuts, Almonds, Nuts, Walnuts, Brazil nuts, Pistachio nuts, Cashew nuts, Macadamia Nuts)
60 grams
Hoisin Sauce
(Contains: Soya)
15 grams
Honey
80 grams
Fresh Edamame Beans
(Contains: Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
75 milliliter(s)
Water for the Sauce
10 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Sprinkle half the Chinese Five Spice all over the duck breast and rub to coat.
Heat a medium 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, 6-8 mins. Flip, then sear the other side for 1 min more.
Transfer to a baking tray, skin-side up, and season with salt and pepper. When the oven is hot, roast on the top shelf of your oven until cooked, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is fully cooked when no longer pink in the middle.
While the duck roasts, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Next, trim the rhubarb and thinly slice widthways. Halve any thick broccoli stems lengthways, then halve widthways. Trim and thinly slice the spring onions.
When the duck has 10-12 mins remaining, remove the tray from the oven and pop the Tenderstem® broccoli alongside the duck. Drizzle with oil, sprinkle over half the sesame seeds and season with salt and pepper. Toss to coat. Spread out in a single layer.
Return to the top shelf until the duck is cooked through and the broccoli is tender and crispy, 10-12 mins.
While the duck and veg are roasting, wipe any excess fat out the duck pan (no need to clean). Return the frying pan on medium-high heat with a drizzle of oil.
Once hot, add the rhubarb. Fry until tender and starting to break down, 2-3 mins.
Once tender, add the remaining Chinese Five Spice and stir-fry until fragrant, 1 min more.
Next, add the hoisin sauce, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Simmer until the sauce has thickened and the rhubarb has melted into the sauce, 2-3 mins.
Once the sauce is thickened slightly, remove from the heat and vigorously stir in the butter (see pantry for amount), then remove from the heat.
Taste and add more sugar if needed. Add a splash more water to loosen if required.
When the broccoli and duck have a couple mins left, add the edamame to the tray and toss with the broccoli. Return to the oven to warm through, 1-2 mins more.
Once the rice is cooked, fluff it up with a fork and stir through half the spring onion and the remaining sesame seeds.
Once cooked, transfer the duck to a plate and rest for 5 mins, then thinly slice the duck widthways.
Share the duck between your plates and spoon your cooked rice into a small ramekin or bowl. Press down with a spoon, then carefully turn the rice out onto the plate. Repeat with the remaining rice.
Serve the sesame greens alongside.
Spoon the rhubarb hoisin sauce over the duck. Sprinkle the remaining spring onion all over to finish.
