Honey and Soy Glazed Duck Breast
with Sesame Fries, Charred Mangetout Slaw and Chilli
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
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
2 unit(s)
Duck Breasts
80 grams
Mangetout
1 unit(s)
Lime
1 unit(s)
Red Chilli
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
15 grams
Ginger Puree
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, heat a large frying pan on 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.
While the duck fries, halve the mangetout widthways.
Once golden, transfer the duck to a baking tray, skin-side up, and season with salt and pepper.
Roast on the middle shelf of your oven until cooked, 16-18 mins.
Once cooked, transfer to your board and rest for 5 mins. IMPORTANT: The duck is fully cooked when no longer pink in the middle.
While the duck roasts, drain most of the fat from the pan and return the frying pan to medium-high heat (no need to clean - you'll use the remaining duck fat to fry the veg).
Once hot, add the mangetout to the pan and stir-fry until tender and charred, 2-3 mins. Season with salt and pepper. Remove from the heat.
Zest the lime and cut into wedges. Thinly slice the chilli.
In a medium bowl, add the charred mangetout, coleslaw, mayo and half the juice from the lime. Season with salt and pepper. Toss to combine.
Once cooked, transfer the duck to your board and rest for 5 mins.
Give the the (now empty) frying pan a wipe clean, and return to a medium heat with a drizzle of oil.
Once hot, add the ginger puree and half the lime zest. Stir-fry until fragrant, 30 secs. Pour in the soy sauce and honey. Stir to combine and bring to the boil.
Simmer until reduced slightly, 1-2 mins. Remove from the heat, then stir through the duck resting juices.
Once the duck has rested, cut widthways into 1cm slices, then share between your plates.
Serve the sesame fries, mangetout slaw and remaining lime wedges alongside.
Spoon the honey soy glaze over the duck.
Garnish with the sliced chilli (add less if you'd prefer things milder) and remaining lime zest.
Enjoy!
