Sesame Honey Roasted Duck Breast

Name: Sesame Honey Roasted Duck Breast with Hoisin Noodles, Savoy Cabbage and Mushrooms
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 unit(s) Duck Breasts; 125 grams Egg Noodle Nest; 2 unit(s) Garlic Clove; 80 grams Sliced Mushrooms; 150 grams Shredded Savoy Cabbage; 25 grams Ketjap Manis; 60 grams Hoisin Sauce; 15 milliliter(s) Soy Sauce; 15 grams Honey; 5 grams Roasted White Sesame Seeds; 100 milliliter(s) Water for the Sauce

with Hoisin Noodles, Savoy Cabbage and Mushrooms

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Our Sesame Honey Roasted Duck Breast is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:

High Protein

Allergens:

Egg

•Gluten

•Soja

•Sesamzaad

The quantities provided above are averages only.

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.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Duck Breasts

125 grams

Egg Noodle Nest

2 unit(s)

Garlic Clove

80 grams

Sliced Mushrooms

150 grams

Shredded Savoy Cabbage

25 grams

Ketjap Manis

60 grams

Hoisin Sauce

15 milliliter(s)

Soy Sauce

15 grams

Honey

5 grams

Roasted White Sesame Seeds

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2944 kJ

Energy (kcal)704 kcal

Fat14.5 g

of which saturates4.3 g

Carbohydrate77.8 g

of which sugars27.3 g

Dietary Fiber6.3 g

Protein62.1 g

Salt5.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Frying Pan

•Chopping Board

•Garlic Press

•Knife

•Large Saucepan

•Sieve

•Large Frying Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop a frying pan on medium-high heat (no oil). Once hot, lay the duck in the pan, skin-side down, and fry until 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 and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. It's fully cooked when no longer pink in the middle.

While the duck is in the oven, bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.

Peel and grate the garlic (or use a garlic press).

When your pan of water is boiling, add the noodles and cook until tender, 4 mins.

Once cooked, drain in a sieve and run under cold water to stop them sticking together.

Heat a drizzle of oil in the (now empty) frying pan on high heat (no need to clean).

Once hot, add the mushrooms to the pan. Season with salt and pepper and fry until starting to brown, 3-4 mins.

Add the savoy cabbage and stir-fry until just softened and the mushrooms have browned, 3-4 mins.

Add the garlic and fry for 30 secs more

Stir the ketjap manis, hoisin sauce, soy and water for the sauce (see pantry for amount) into the veg pan. Simmer until thickened slightly, 3-4 mins.

Stir the cooked noodles through the sauce.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Once the duck has finished resting, thinly slice on your board.

Share your hoisin noodles between your serving bowls and top with your sliced duck.

Drizzle over the honey and sprinkle over the sesame seeds to finish. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Enjoy!