Hoisin-Glazed Duck Breast

Name: Hoisin-Glazed Duck Breast with Ginger-Garlic Rice & Crispy Shallots
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 2 clove garlic; 1 knob ginger; 20 g butter; ¼ tsp salt; 1 packet basmati rice; 1 bag baby broccoli; 1 packet hoisin sauce; 1 tsp honey; 1 tsp rice wine vinegar; 1 bunch spring onion; ½ Fresh Chilli; 1 packet Crispy Shallots; 1.5 cup water (for the rice); 1 packet duck breast; ¼ cup water (for the sauce)

with Ginger-Garlic Rice & Crispy Shallots

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

Allergens:

Milk

•Soy

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

Total Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 knob

ginger

1 packet

basmati rice

1 bag

baby broccoli

1 packet

hoisin sauce

(Contains Soy; )

1 bunch

spring onion

Fresh Chilli

1 packet

Crispy Shallots

1 packet

duck breast

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¼ tsp

salt

1 tsp

honey

1 tsp

rice wine vinegar

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

Nutrition Values

/ per serving

Energy (kJ)4039 kJ

Fat66.5 g

of which saturates20.6 g

Carbohydrate88.4 g

of which sugars15.5 g

Protein34.5 g

Sodium1058 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

•Medium Pan

•Lid

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan-forced. Finely grate the garlic and ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the ginger and garlic until fragrant, 1-2 minutes. Add the water (for the rice) and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10 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 and halve the baby broccoli lengthways.

When the duck has 5 minutes roast time remaining, discard the 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 with pepper, then transfer to a bowl.

While the duck is resting, combine the hoisin sauce, honey, rice wine 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 the spring onion. Thinly slice the long green chilli (if using). Slice the duck breast. Divide the ginger-garlic rice and baby broccoli between bowls. Top with the duck and spoon over the hoisin glaze. Garnish with the spring onion, crispy shallots and chilli to serve.