Premium Asian-Spiced Duck Breast
with Ginger-Garlic Rice & Baby Broccoli
- Gluten
- Molluscs
- Wheat
- Milk
- Soy
- Gluten
- May contain traces of allergens
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.
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
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
2 tsp
brown sugar
¼ cup
water (for the sauce)
Nutrition
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left).
• Preheat oven to 240°C/220°C fan-forced.
• Finely chop garlic.
• In a medium saucepan, heat the butter and a dash of olive oil over medium heat.
• Cook half the garlic and half the ginger paste until fragrant, 1-2 minutes.
• Add jasmine rice, the water (for the rice) and chicken-style stock powder, stir, then bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from 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 with paper towel, then rub Southeast Asian spice blend and a good pinch of salt and pepper.
• 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, 6-7 minutes.
• Turn duck and cook until browned, a further
2 minutes. Increase heat to high and sear on all sides for 1 minute.
• Transfer to a lined oven tray, then spoon over
2 tbsp of duck fat from the pan. Roast until duck is cooked through, 10-12 minutes.
• Transfer to a plate to rest for 5 minutes.
TIP: You’ll use the rest of the duck fat in step 4!
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, trim baby broccoli and halve any thicker stalks lengthways.
• Thinly slice spring onion.
• While the duck is resting, return the frying pan to medium-high heat with remaining duck fat (no need for olive oil!).
• Cook baby broccoli, tossing, until just tender, 4-5 minutes. Transfer to a plate, then season to taste 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 glaze), 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 Asian-spiced duck breast, ginger-garlic rice and baby broccoli between plates. Spoon glaze over the duck.
• Sprinkle with spring onion to serve. Enjoy!
