Premium Asian-Spiced Duck Breast
with Ginger-Garlic Rice & Baby Broccoli
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.
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
Ingredients
Garlic
1
Chicken-Style Stock Powder
1
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1
Duck Breast
1
Thai Seven Spice Blend
(Contains Milk; )
1
Baby Broccoli
1
Spring Onion
1
Oyster Sauce
(Contains Mollusc; )
1
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
1
soy sauce
(Contains Gluten, Soy; )
1
brown sugar
Nutrition Values
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Finely chop the garlic. Grate the ginger. In a large saucepan, melt the butter and a dash of olive oil over a medium heat. Add 1/2 the garlic and 1/2 the ginger and cook until fragrant, 1-2 minutes. Add the water (for the rice) and chicken-style stock powder 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!
Pat the duck breast dry, then rub the Thai seven spice blend on both sides of the duck. Season with salt. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Place the 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 to the oven tray lined with baking paper and cook in the oven for a further 8-10 mins. When cooked, transfer the duck to a plate to rest for 5 minutes, leaving the 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, slice the broccolini in half lengthways. Thinly slice the spring onion.
When the duck is resting, return the frying pan with the residual duck fat to a medium-high heat (no need for olive oil!). Add the broccolini and cook until just tender, 4-5 minutes. Transfer to a plate and season with salt and pepper. TIP: Cooking the broccolini in the duck fat adds to the flavour!
In a small bowl, combine the oyster sauce, soy sauce, brown sugar, water (for the sauce), any duck resting juices and the remaining ginger and garlic. Return the frying pan to a medium-high heat. Add the glaze mixture and cook until bubbling and slightly thickened, 1-2 minutes.
Thickly slice the Asian-spiced duck breast. Divide the garlic-ginger rice and broccolini between plates. Top with the duck and spoon over the glaze. Garnish with the spring onion.