HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Glazed Duck Breast
Thai Glazed Duck Breast

Thai Glazed Duck Breast

with Ginger-Garlic Rice & Broccolini

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Elegant and impressive yet without all the fuss! Beautifully glazed duck breast with soy broccolini and aromatic ginger-garlic rice make for a fantastic special occasion dinner that's sure to make jaws drop the moment you serve up.


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Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 knob


1 sachet

chicken-style stock powder

1 packet

jasmine rice

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

1 packet

duck breast

1 sachet

Thai seven spice blend


1 bunch


1 bunch

spring onion

1 packet

oyster sauce


Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

1 tsp

soy sauce

(ContainsGluten, Soy)

½ tbs

brown sugar

¼ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3841 kJ
Fat64.7 g
of which saturates19.7 g
Carbohydrate78.2 g
of which sugars9.1 g
Dietary Fibre0 g
Protein33.7 g
Cholesterol0 mg
Sodium1910 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Finely chop the garlic. Grate the ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic and 1/2 the ginger 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!


While the rice is cooking, 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 an oven tray lined with baking paper, leaving the residual duck fat in the pan, then roast for a further 8-10 minutes. When the duck is done, transfer to a plate to rest for 5 minutes, 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.


While the duck is resting, return the frying pan with the residual duck fat to a medium-high heat (no need for olive oil!). Cook the broccolini 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. Cook the glaze mixture until bubbling and slightly thickened, 1-2 minutes.


Slice the Thai-spiced duck breast. Divide the garlic-ginger rice, broccolini and duck between plates. Spoon over the glaze. Garnish with the spring onion.