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Honey & Soy Glazed Duck Breast

Honey & Soy Glazed Duck Breast

with Pak Choi, Coriander Jasmine Rice and Cucumber Salsa

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This Honey & Soy Glazed Duck Breast is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:PeanutCereals containing glutenSoya

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

1 bunch(es)


½ unit(s)


25 grams

Salted Peanuts


150 grams

Jasmine Rice

2 unit(s)

Duck Breast

1 sachet

Rice Vinegar

25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

Not included in your delivery

2 sachet


300 milliliter(s)

Water for the Rice

2 tsp

Sugar for the Salsa

1 tbsp

Olive Oil for the Salsa

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3213 kJ
Energy (kcal)768 kcal
Fat22.6 g
of which saturates5.2 g
Carbohydrate81.4 g
of which sugars18.8 g
Protein59.8 g
Salt3.73 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.
Crush the peanuts in the unopened sachet using a rolling pin.


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 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).


Meanwhile, 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, 6-8 mins. Flip, then sear the other side for 1 min more.
Transfer 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. Cover and rest for 10 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is cooked when 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 for the salsa (see ingredients for both amounts) and a pinch of salt.
Stir in half the coriander, 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.
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 soy sauce and honey to the pan. 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 plates and top with the pak choi.
Cut the glazed duck widthways into 1cm slices and serve alongside with the remaining glaze from the pan drizzled over.
Add the cucumber salsa to the plate, then scatter with the chopped peanuts to finish. Enjoy!