Premium Asian-Spiced Duck Breast

Name: Premium Asian-Spiced Duck Breast with Ginger-Garlic Rice & Baby Broccoli
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: 340 g Duck Breast; 1 packet Jasmine rice; 1 sachet Southeast Asian Spice Blend; 1 Baby Broccoli; 1 Spring Onion; 1 sachet Chicken-Style Stock Powder; 1 packet Ginger Paste; 2 Garlic; 1 packet Oyster Sauce

with Ginger-Garlic Rice & Baby Broccoli

Get up to $175 off

Elegant and impressive yet without all the fuss! Beautifully spiced duck breast sits pretty and pink on a bed of aromatic ginger-garlic rice with fresh baby broccoli for a fantastic special occasion dinner that's sure to make jaws drop the moment you serve up.

Allergens:

Molluscs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

340 g

Duck Breast

1 packet

Jasmine rice

1 sachet

Southeast Asian Spice Blend

Baby Broccoli

Spring Onion

1 sachet

Chicken-Style Stock Powder

1 packet

Ginger Paste

Garlic

1 packet

Oyster Sauce

(Contains: Molluscs; )

Nutrition Values

Calories608 kcal

Energy (kJ)2550 kJ

Fat51.8 g

of which saturates13.3 g

Carbohydrate34.8 g

of which sugars5.7 g

Dietary Fibre3.8 g

Protein30.2 g

Sodium1700 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Large Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • In a large saucepan, melt the butter and a dash of olive oil over medium heat. • Add half the garlic and half the ginger paste and cook until fragrant, 1-2 minutes. • Add the water (for the rice) and chicken-style stock powder and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don’t peek!

• Pat duck breast dry, then rub Southeast Asian spice blend on both sides of the duck. Season with salt. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Place duck, skin-side down, in the hot pan. • Cook until the skin is golden, 4-5 minutes, then turn and brown the flesh side for 3-4 minutes. • Transfer duck to a lined oven tray, then roast for a further 8-10 minutes. • When cooked, transfer duck to a plate to rest for 5 minutes, leaving residual duck fat in the pan.

TIP: You’ll use the duck fat in step 4! TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While the duck is cooking, halve any thicker stalks of baby broccoli lengthways. • Thinly slice spring onion.

• When the duck is resting, return the frying pan with residual duck fat to medium-high heat (no need for olive oil!). • Cook baby broccoli, tossing, until just tender, 4-5 minutes. Transfer to a plate and season with salt and pepper.

TIP: Cooking the baby broccoli in the duck fat adds to the flavour!

• In a small bowl, combine oyster sauce, the soy sauce, brown sugar, water (for the sauce), any duck resting juices and the remaining ginger paste and garlic. • Return the frying pan to medium-high heat. Cook glaze mixture, until bubbling and slightly thickened, 1-2 minutes.

• Slice duck. • Divide ginger-garlic rice and baby broccoli between plates. • Top with Asian-spiced duck and spoon over glaze mixture. • Garnish with spring onion to serve. Enjoy