Szechuan Glazed Duck Breast
with Pickled Carrot and Garlic Jasmine Rice
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.
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
(Contains Cereals containing gluten)
Not included in your delivery
Water for the Rice
Sugar for the Pickle
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
When the butter has melted, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) 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, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt, then add the carrot. Mix together well, then set aside to pickle.
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.
Transfer to a medium baking tray, skin-side up, season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins. Once cooked, transfer to a board and rest for 5 mins.
IMPORTANT: The duck is fully cooked when no longer pink in the middle.
Meanwhile, halve any thick broccoli stems lengthways.
Pop the Tenderstem® broccoli onto a medium baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. Roast on the middle shelf until tender and crispy, 10-12 mins.
A few minutes before everuthing is ready, heat the (now empty) frying pan on medium-high heat.
Add the Szechuan paste, honey and water for the sauce (see pantry for amount). Bring to the boil, then simmer for 3-4 mins, until thickened and sticky.
Once the duck has rested, cut widthways into 1cm slices.
Fluff up the rice.
Divide the rice between bowls and arrange the duck slices on top to one side.
Add the broccoli and pickled carrot to the other side of the bowl. Spoon the sauce over the duck.
Drizzle mayonnaise (see pantry for amount) over the top and sprinkle with the sesame seeds and crispy onions to finish.