Deluxe Hoisin-Glazed Roast Duck
with Fragrant Rice & Baby Broccoli
- Wheat
- Gluten
- Soy
- Milk
- Sesame
- Almond
- Cashew
- Fish
- Eggs
- Milk
- May contain traces of allergens
Elegant and impressive, but without all the fuss! Beautifully glazed duck breast with greens and aromatic garlic ginger rice make for a fantastic special occasion dinner. This recipe is under 650kcal per serving.
Ingredients
1 packet
Crispy Shallots
340 g
Duck Breast
1 packet
Jasmine rice
1
Baby Broccoli
1 packet
Ginger Paste
2
Garlic
1
Fresh Chilli
1 packet
Hoisin sauce
(Contains: Wheat, Gluten, Soy; May be present: Sesame, Almond, Cashew, Fish, Eggs, Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
1 tsp
honey
1 tsp
vinegar (white wine or rice wine)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat the
oven to 220°C/200°C fan-forced. Finely chop
garlic. In a medium saucepan, melt the butter
and a dash of olive oil over a medium heat.
• Cook the garlic and ginger 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 baby broccoli
and halve any thicker stalks 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 to taste with pepper and
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 duck breast.
• Divide roast duck, garlic-ginger rice and baby
broccoli between bowls. Spoon the hoisin glaze
over the duck.
• Garnish with the crispy shallots and chilli to
serve. Enjoy!
