Hoisin Duck Breast Homemade Nigiri Sushi

Name: Hoisin Duck Breast Homemade Nigiri Sushi with Sesame Pear Slaw and Crispy Kale
Total time: 50 min
Yield: 2
Cuisine: Asian
Ingredients: 1 pouch(es) Sushi Rice; 45 milliliter(s) Rice Vinegar; 1 unit(s) Baby Cucumber; 1 unit(s) Pear; 2 unit(s) Duck Breasts; 20 milliliter(s) Sesame Oil; 120 grams Coleslaw Mix; 100 grams Chopped Kale; 1 sachet(s) Chinese Five Spice; 60 grams Hoisin Sauce; 5 grams Roasted White Sesame Seeds; 10 milliliter(s) Soy Sauce; 1 tsp Sugar for the Rice; 1 tsp Sugar for Pickling; ½ tsp Sugar for the Dressing; ½ tsp Sugar

with Sesame Pear Slaw and Crispy Kale

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Our Hoisin Duck Breast Homemade Nigiri Sushi is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:

New

•High Protein

Allergens:

Sesame

•Soya

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total50 minutes

Active 40 minutes

DifficultyEasy

Ingredients

serving amount

1 pouch(es)

Sushi Rice

45 milliliter(s)

Rice Vinegar

1 unit(s)

Baby Cucumber

1 unit(s)

Pear

2 unit(s)

Duck Breasts

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

120 grams

Coleslaw Mix

100 grams

Chopped Kale

1 sachet(s)

Chinese Five Spice

60 grams

Hoisin Sauce

(Contains: Soya)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

1 tsp

Sugar for the Rice

1 tsp

Sugar for Pickling

½ tsp

Sugar for the Dressing

½ tsp

Sugar

Nutritional information

Energy (kJ)3311 kJ

Energy (kcal)791 kcal

Fat26.1 g

of which saturates5.6 g

Carbohydrate81.5 g

of which sugars28.4 g

Dietary Fibre8.1 g

Protein57.4 g

Salt3.23 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Peeler

•Baking Tray

•Pan

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7. Cook the rice according to pack instructions.

Transfer the cooked rice to a bowl and stir in the sugar for the rice (see pantry for amount) and a third of the rice vinegar.

Spread the rice onto a serving plate in a thin, even layer and transfer to your fridge. Leave to cool for 15-20 mins, until the rice is cool enough to handle comfortably.

Meanwhile, trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds. Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.

Heat a medium frying pan on medium-high heat (no oil).

Once hot, lay the duck in the pan, skin-side down, and 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.

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.

Meanwhile, in a small bowl, combine the sugar for pickling (see pantry for amount) with half the remaining rice vinegar. Stir in the cucumber ribbons and set aside to pickle.

In a medium bowl, combine the sugar for the dressing (see pantry for amount) with half the sesame oil and the remaining rice vinegar. Stir in the coleslaw mix and sliced pear. Set aside for later.

Spread the kale out on a baking tray. Sprinkle over the Chinese Five Spice, sugar (see pantry for amount) and drizzle with the remaining sesame oil. Season with salt and pepper. Toss to coat.

Bake the kale on the middle shelf until crispy, 7-8 mins.

While everything bakes, gently halve and seperate the ball of rice into small evenly sized portions of rice, 6-8 per person. TIP: Keep your hands damp throughout handling the rice. If the rice gets too sticky, wet your hands more.

If the rice starts to fall apart gently squeeze it together with damp hands to re-bind it.

Place the portions of rice back onto the plate, leaving it ready to be shaped.

Once you have your sushi rice sectioned, place a single portion on the palm of your hand, then, using the fingers of your other hand, pinch and press the rice into a rectangular shape approximately 5cm long and 2cm wide.

Repeat until the portions are all evenly sized rectangles of sushi rice. Transfer to a serving plate.

Once cooked, transfer the duck to a plate and rest for 5 mins. Thinly slice widthways.

Top each rice rectangle with a slice of duck. Drizzle over half the hoisin sauce and top with a scrunched up cucumber ribbon. Sprinkle over the sesame seeds - these are your duck nigiri!