Hoisin-Glazed Duck Breast for Dinner
with Pineapple Cheesecake & Coconut Caramel for Dessert- Milk
- Soy
- Gluten
- Sulphites
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Fish
- Traces of Cashew
- Peanuts
- Traces of Pistachio
- Traces of Walnut
Elegant and impressive, but without all the fuss! Beautifully glazed duck breast with greens and aromatic ginger-lemongrass rice make for a fantastic special occasion dinner. And to really make jaws drop, we’ll whip up a fruity pineapple cheesecake with a coconut caramel sauce for dessert. Dig in! *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.* *We’ve replaced the mango in this recipe with pineapple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Ginger & Lemongrass Paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
1 packet
jasmine rice
1 packet
duck breast
1 bunch
baby broccoli
1 packet
hoisin sauce
(Contains: Soy; May be present: Eggs, Milk, Sesame, Almond, Fish, Cashew)
½
fresh chilli (optional)
1 sachet
Crispy Shallots
1 packet
Classic Oat Mix
(Contains: Gluten, Sulphites; May be present: Milk, Soy, Sesame, Almond, Cashew, Peanuts, Pistachio, Walnut)
1 packet
coconut milk
1 packet
cream
(Contains: Milk; )
1 packet
cream cheese
(Contains: Milk; )
1 tin
Pineapple
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
1 tsp
honey
1 tsp
vinegar (rice wine or white wine)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. • In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. • Cook the ginger & lemongrass paste until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. • Add the jasmine rice, stir, cover with a lid and reduce the heat to low. • Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 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 both sides of the duck breast with salt, then 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 a lined oven tray and roast the duck until cooked through, 10-12 minutes. Transfer to a plate to rest for 5 minutes.
• While the duck is cooking, trim and halve the baby broccoli lengthways.
• When the duck has 5 minutes roast time remaining, discard any excess duck fat in the frying pan and return to a medium-high heat. • Cook the baby broccoli until just tender, 4-5 minutes. Season with pepper, then transfer to a bowl.
• While the duck is resting, combine the hoisin sauce, the honey, vinegar and water (for the sauce) in a small bowl. • Return the frying pan to a medium heat. Cook the hoisin sauce mixture, stirring, until heated through and slightly thickened, 1-2 minutes. Season to taste.
• Thinly slice fresh chilli (if using). • Slice the duck breast. • Divide the ginger-lemongrass rice and baby broccoli between bowls. Top with the duck and spoon over the hoisin glaze. • Garnish with the crispy shallots and chilli to serve. Enjoy!
