Sticky Teriyaki Glazed Duck Breast
with Coriander Rice, Tenderstem® Broccoli and Baby Corn
- Peanut
- Soya
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
- Soya
This Sticky Teriyaki Glazed Chicken Breast takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Duck Breasts
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Honey
160 grams
Tenderstem® Broccoli
120 grams
Baby Corn
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
150 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 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, heat a medium 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, sprinkle over the Indonesian style spice mix and drizzle over oil and the honey. Place it skin-side up and season with salt and pepper. 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. Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging. The duck is fully cooked when no longer pink in the middle.
Meanwhile, halve any thick broccoli stems lengthways. Halve the baby corn lengthways.
Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).
Crush the peanuts in the unopened sachet using a rolling pin.
Meanwhile, give the frying pan a quick clean, then return to a medium-high heat with a drizzle of oil.
Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins. Season with salt and pepper. Add a splash of water, then cover with a lid (or foil) and allow to cook until just tender, 2-3 mins.
Remove the lid from the pan, then add the baby corn and cooking for 3-4 mins more.
Add the garlic and stir-fry until fragrant, 30 secs. Season with salt and pepper.
Transfer the veg to a bowl and cover to keep warm.
Just before the duck is cooked, add the teriyaki sauce to the (now empty) frying pan and bring to the boil. Reduce the heat to a gentle simmer.
Once roasted, add the duck to the sauce and turn to coat. Remove from the heat.
When everything's ready, fluff up the rice with a fork and stir through half the coriander.
Transfer your teriyaki duck breasts to your serving plates. Spoon the remaining teriyaki sauce over the duck.
Serve your coriander rice, Tenderstem® broccoli and baby corn alongside.
Sprinkle the crushed peanuts and remaining coriander over to finish.
Enjoy!
