Sesame Honey Roasted Duck Breast
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Sesame Honey Roasted Duck Breast

with Hoisin Noodles, Pak Choi and Mushrooms

This Sesame Honey Roasted Duck Breast takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Tags:
High Protein
Allergens:
Egg
Cereals containing gluten
Soya
Sesame

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 war 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 Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Duck Breasts

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

2 unit(s)

Garlic Clove

1 unit(s)

Pak Choi

80 grams

Sliced Mushrooms

25 grams

Ketjap Manis

(Contains Soya)

64 grams

Hoisin Sauce

(Contains Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

15 grams

Honey

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2903 kJ
Energy (kcal)694 kcal
Fat14.6 g
of which saturates4.3 g
Carbohydrate78.6 g
of which sugars27.2 g
Protein60.9 g
Salt5.79 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Frying Pan
Chopping Board
Garlic Press
Knife
Large Saucepan
Sieve
Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop a frying pan on medium-high heat (no oil). Once hot, lay the duck in the pan, skin-side down, and fry until 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. Roast on the top shelf of your oven until cooked, 16-18 mins.

Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. It's fully cooked when no longer pink in the middle.

2

While the duck is in the oven, bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.

Peel and grate the garlic (or use a garlic press).

Trim the pak choi, then separate the leaves.

3

When your pan of water is boiling, add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

4

Heat a drizzle of oil in the (now empty) frying pan on high heat (no need to clean).

Once hot, add the mushrooms to the pan. Season with salt and pepper and fry until starting to brown, 3-4 mins. 

Add the pak choi and stir-fry until just softened and the mushrooms have browned, 3-4 mins. 

Add the garlic and fry for 30 secs more

5

Stir the ketjap manis, hoisin sauce, soy and water for the sauce (see pantry for amount) into the veg man. Simmer until thickened slightly, 3-4 mins.

Stir the cooked noodles through the sauce.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

6

Once the duck has finished resting, thinly slice on your board.

Share your hoisin noodles between your serving bowls and top with your sliced duck.

Drizzle over the honey and sprinkle over the sesame seeds to finish. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Enjoy!