Honey & Soy Glazed Duck Breast
with Bok Choy, Coriander Jasmine Rice and Cucumber Salsa
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.
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
1
Pak Choi
1
Garlic Clove
1
Coriander
½
Cucumber
(May contain Celery)
25
Salted Peanuts
(Contains Peanut May contain Nuts)
150
Jasmine Rice
2
Duck Breasts
15
Rice Vinegar
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
30
Honey
Not included in your delivery
1
Olive Oil
2
Sugar
300
Water for the Rice
Nutritional information
Utensils
Instructions
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.
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).
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.
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.
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.
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!
