Elegant and impressive yet without all the fuss! Beautifully glazed duck breast with soy broccolini and aromatic ginger-garlic rice make for a fantastic special occasion dinner that's sure to make jaws drop the moment you serve up.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
long green chilli
water (for the rice)
soy sauce(ContainsGluten, Soy)
rice wine vinegar
water (for the sauce)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Finely grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the ginger and 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, heat a large frying pan over a medium heat. Season the duck breast on both sides with salt and place, skin-side down, in the hot pan. Cook until the skin is crisp, 12 minutes. Increase the heat to high and turn to sear the flesh on all sides until browned, 1 minute. Transfer to an oven tray lined with baking paper and roast until the duck is cooked through, 10-12 minutes. Transfer to a plate to rest for 5 minutes.
While the duck is cooking, trim and slice the broccolini in half lengthways. Thinly slice the spring onion. Thinly slice the long green chilli, if using.
When the duck has 5 minutes cook time remaining, discard the excess duck fat in the frying pan and return to a medium-high heat. Add the broccolini and cook until just tender, 4-5 minutes. Add the soy sauce and remaining garlic and cook until fragrant, 1 minute. Season with pepper. Transfer to a bowl and cover to keep warm.
While the duck is resting, combine the hoisin sauce, honey, rice wine vinegar and water (for the sauce) in a small bowl. Return the frying pan to a medium heat and add the hoisin sauce mixture. Stir until heated through and slightly thickened, 1-2 minutes. Season to taste.
Slice the duck breast. Divide the ginger-garlic rice and soy broccolini between bowls. Top with the duck and spoon over the hoisin glaze. Garnish with the spring onion, crispy shallots and chilli (if using).