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Honey & Soy Glazed Duck Breast

Honey & Soy Glazed Duck Breast

with Bok Choy, Coriander Jasmine Rice and Cucumber Salsa

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This brilliant recipe will prove that cooking duck isn't something that only happens in fancy restaurants. Bursting with fresh, zingy flavours and on the table in 20 minutes, this is the perfect recipe to add a little bit of no-fuss luxury to your mid-week menu. Quacking stuff.

Tags:Rapid
Allergens:PeanutsGlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bok Choy

1 unit(s)

Garlic Clove

1 bunch(es)

Coriander

½ unit(s)

Cucumber

25 grams

Salted Peanuts

(ContainsPeanuts)

150 grams

Jasmine Rice

2 unit(s)

Duck Breast

1 sachet

Rice Vinegar

25 milliliter(s)

Soy Sauce

(ContainsGluten, Soya)

2 sachet

Honey

Not included in your delivery

1 tbsp

Olive Oil

2 tsp

Sugar

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3215 kJ
Energy (kcal)769 kcal
Fat22.0 g
of which saturates5.0 g
Carbohydrate82 g
of which sugars19.0 g
Protein59 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Saucepan
Kitchen Paper
Frying Pan
Baking Tray
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Trim the bok choy, then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Roughly chop the peanuts. Trim the cucumber (see ingredients for amount) then quarter lengthways. Chop widthways into small pieces.

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).

3

Meanwhile, pat the duck dry with kitchen paper. IMPORTANT: Wash your hands after handling raw duck and its packaging. Pop a 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, 5 mins. Turn, cook for 1 min on the flesh side to seal the meat. Remove to a baking tray, skin-side up, and roast on the top shelf of your oven until cooked, 15 mins. Once cooked, remove from your oven and rest, (covered loosely with some foil if you have some) for 10 mins. IMPORTANT: The duck is cooked when it is no longer pink in the middle.

4

While the duck roasts, pop the cucumber into a large bowl. Add the rice wine vinegar, sugar and olive oil (see ingredients for both amounts) and a pinch of salt. Stir in half the coriander and then set aside.

5

When the duck is resting, wipe out the the frying pan and pop it on high heat with a drizzle of oil. Add the bok choy and stir-fry for 2-3 mins, then add the garlic and cook for 1 min more. Transfer the bok choy to a plate, then reduce the heat to medium. Add the soy sauce and honey. Bubble away until reduced by two thirds, 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Remove from the heat, then return the rested duck to the pan and coat it in the glaze.

6

Fluff up the rice with a fork and stir in the remaining coriander, then share between your bowls. Slice the duck into six and lay on the rice with the bok choy. Drizzle over the remaining glaze, then spoon the cucumber salsa alongside and finish with a sprinkling of crushed peanuts. Enjoy!