Honeyed Duck Breast
with Asian Fried Pak Choi, Mushrooms and Jasmine Rice
This Honeyed Duck Breast is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
Garlic Clove
½
Red Chilli
1
Coriander
1
Lime
150
Jasmine Rice
2
Duck Breasts
15
Honey
1
Pak Choi
2
Portobello Mushrooms
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300
Water for the Rice
½
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Halve the chilli lengthways, deseed, then finely chop (see ingredients for amount).
Roughly chop the coriander (stalks and all). Zest the lime, then cut into wedges.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 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 large 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. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging.
Once seared, transfer the duck to a baking tray, skin-side up, and season with salt and pepper. Drizzle with the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Roast on the top shelf of your oven until cooked, 16-18 mins. IMPORTANT: The duck is fully cooked when no longer pink in the middle.
While the duck roasts, slice the pak choi widthways. Thinly slice the portobello mushrooms.
Return the frying pan with the duck fat to high heat. Once hot, add the pak choi and mushrooms. Stir-fry for 3-4 mins.
Add the garlic, half the chilli (add less if you'd prefer things milder), half the coriander and a pinch of lime zest. Cook for 1 min.
Stir in the soy sauce, a squeeze of lime juice and the sugar for the sauce (see pantry for amount), then remove from the heat. Season to taste with more salt, pepper and lime juice if needed.
Once the duck is cooked, transfer it to a plate and rest for 5 mins, then cut widthways into 1cm slices.
Fluff up the rice with a fork, then share between your bowls. Top with the stir-fried veg (reheat first if needed), then lay the sliced duck on top.
Finish with a sprinkle of the remaining of coriander and chilli if you'd like some more heat.
Enjoy!
