HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoisin Duck With Fragrant Basmati Rice
Hoisin Duck with Fragrant Basmati Rice

Hoisin Duck with Fragrant Basmati Rice

Cucumber and Coriander

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Mmmm, who doesn’t love hoisin duck in a pancake? Well, what about with some rice, fresh cucumber and coriander? It’s André’s twist on a classic dish which is loved by so many of us!

Tags:HealthyLactose FreeFamily Friendly

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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Basmati Rice

1 unit(s)

Cinnamon Stick

1 unit(s)


1 unit(s)


5 tbsp


4 unit(s)

Duck Breast

3 tbsp

Hoisin Sauce

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2334.672 kJ
Energy (kcal)558 kcal
Fat43.0 g
of which saturates16.0 g
Carbohydrate10 g
of which sugars0.0 g
Protein33 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 200 degrees. Pour the basmati rice into a pot with 700ml of water, the cinnamon stick and ½ tsp of salt. Put the pot on high heat and bring to the boil. Once boiling, reduce the heat to low and pop the lid on. Cook for 10 mins and then remove from the heat. Leave the rice to finish cooking off the heat in its own steam for another 10 mins. No peeking!


As the rice cooks, prepare the cucumber. Remove the pointy ends and then cut the cucumber lengthways into four strips. Remove the seeds with a spoon and then cut each strip into 1cm sized chunks. Pop the cucumber in a bowl with a ¼ tsp of salt, 1 tsp of sugar(if you have some) and mix well.


Juice the lime into the chopped cucumber and roughly chop the coriander. LH: Mix the cucumber, lime juice and coriander together and leave until later.


Next, prepare the duck breasts by scoring the skin gently in a criss cross pattern. Tip: Scoring the skin will help with melting the duck fat that is underneath the skin.


Season each of your duck breasts with a pinch of salt and a grind of black pepper. Put the duck breasts skin-side down into a frying pan on medium heat. Continue to cook for 5 to 7 mins until the skin is golden brown and crispy. Tip: As the heat of the pan melts the duck fat under the skin, drain the fat into a bowl. Keep the fat in the fridge and use this on your roasties at the weekend.


Turn the duck breasts over, brown the flesh side for 2 mins and pour in 2 tbsp of hoisin sauce. Roll the duck breasts around in the sauce and then transfer them to a baking tray. Don’t wash up the frying pan (with any leftover hoisin sauce) you’ll need it later!


Put the duck breasts in your oven and roast for 7 mins if you like them medium. Cook for 5 mins if you like your duck rare or cook for 15 mins for well done.


When the duck is cooked, take it out of your oven and pop it back into the frying pan you used earlier. Add the remaining hoisin sauce to the pan, coat your duck breasts with the sauce and leave for 5 mins for the meat to relax.


As the duck relaxes, fluff up your rice with a fork. Discard the cinnamon stick. Slice your duck breast widthways into five or six pieces.


Spoon a generous amount of rice onto your plates, top with the cucumber, corianderand lime juice and then finish with your sliced duck breast. Drizzle over your hoisin sauce and enjoy!!