Hoisin Glazed Duck Breast
with Pak Choi, Pickled Carrot and Jasmine Rice
This Hoisin Glazed Duck Breast takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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.
Ingredients
2 unit(s)
Duck Breasts
150 grams
Jasmine Rice
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
1 unit(s)
Pak Choi
1 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
64 grams
Hoisin Sauce
(Contains Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pop a large 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. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 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).
Once golden, transfer the duck 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: The duck is fully cooked when no longer pink in the middle.
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Add the carrot ribbons and toss through the pickling liquid. Set aside.
Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).
Crush the peanuts in the unopened sachet using a rolling pin.
When the duck is resting, wipe out the frying pan and return to high heat with a drizzle of oil.
Once hot, add the pak choi and stir-fry for 2-3 mins, then add the garlic and cook for 1 min more. Transfer the pak choi to a plate, then reduce the heat to medium.
Add the hoisin sauce to the pan. Simmer until piping hot, 1-2 mins.
Remove from the heat, then return the rested duck to the pan and coat it in the glaze.
Fluff up the rice with a fork, then share between your plates. Top with the pak choi and pickled carrot ribbons.
Slice the glazed duck widthways into 1cm thick slices and serve alongside with the remaining glaze from the pan drizzled over.
Scatter over the peanuts to finish.
Enjoy!
