Honeyed Duck Breast
with Asian Fried Bok Choi and Mushroom, Jasmine Rice
Create this Duck with Bok Choi, Mushroom & Rice - an all time family favourite. We have made it quick and easy for you to knock-up in just six steps.
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
150
Jasmine Rice
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
150
Pak Choi
½
Star Anise
15
Honey
2
Duck Breasts
1
Garlic Clove
½
Red Chilli
1
Lime
1
Coriander
100
Oyster mushrooms
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Pour the water (see ingredients for amount) into a saucepan and bring to the boil. Meanwhile, peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, remove the seeds then chop finely. Roughly chop the coriander (stalks and all). Zest the lime then chop into wedges.
When the water is boiling, stir in the star anise and the jasmine rice. Bring back to the boil, then lower the heat to medium-low, pop a lid on the pan and cook for 10 mins. Remove the pan from the heat and leave to the side for another 10 mins. TIP: The rice will continue to cook in its own steam.
Meanwhile, put a large frying pan on medium-high heat (no oil). Season the duck breasts on both sides with salt and pepper. When hot, lay the duck breasts in the pan, skin side down. Leave to cook until the skin is golden, 4-5 mins, then turn over and brown for another minute on the flesh side.
Transfer the duck to a baking tray (keep the pan!), skin side up, drizzle with the honey then roast on the top shelf of your oven for 8-10 mins. TIP: This will give you a nice medium-rare duck; if you prefer it more well done, leave to roast in the oven for a further 3-4 mins.
Once the duck is in the oven, finely slice the bok choy widthways. Chop any large mushrooms in half (leave the smaller ones whole). Return the pan (keep the fat) to high heat. Add a pinch of chilli, half the coriander and a pinch of lime zest. Stir-fry for a minute, then add the garlic, bok choy and mushrooms. Stir-fry for 3-4 mins. Stir in the soy sauce, a squeeze of lime juice and a pinch of sugar (if you have any).
When the duck is cooked, transfer to a board, cover losely with foil and leave to rest for a few mins before slicing into 5 slices. Season the veggies to taste with salt and pepper - add a squeeze more lime if it needs it. Fluff up the rice with a fork (remove the star anise!) then serve in bowls topped with the veggies. Finish with the duck and a final sprinkling of coriander and chilli for those who like a kick. Enjoy!
