Honey and Soy Glazed Duck Breast
with Sesame Fries, Charred Pea Pod Slaw and Chilli
Our Honey and Soy Glazed Duck Breast is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
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)
2 unit(s)
Duck Breasts
80 grams
Young Pea Pods
1 unit(s)
Lime
1 unit(s)
Red Chilli
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Ginger Puree
10 milliliter(s)
Soy Sauce
(Contains: Wheat, 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 young pea pods 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 to medium-high heat (no need to clean - you'll use the remaining duck fat to fry the veg).
Once hot, add the pea pods 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 red chilli.
In a medium bowl, add the charred pea pods, coleslaw mix, mayo and half the juice from the lime. Season with salt and pepper. Toss to combine.
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. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
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, pea pod 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.
