Hoisin-Glazed Duck Breast
with Ginger-Garlic Rice & Crispy Shallots
Elegant and impressive, but without all the fuss! Beautifully glazed duck breast with asparagus and aromatic ginger-garlic rice make for a fantastic special occasion dinner that's sure to make jaws drop the moment you serve up.
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
2 clove
garlic
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1 packet
Duck Breast
1 bunch
asparagus
1 packet
Hoisin sauce
(Contains Soy; )
½
fresh chilli (optional)
1 packet
Crispy Shallots
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
1 tsp
honey
1 tsp
vinegar (white wine or rice wine)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C fan-forced. • Finely grate the garlic. • In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Cook the ginger paste and garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and the salt 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, 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 in the oven, trim ends of asparagus.
• When the duck has 5 minutes remaining, discard any excess duck fat in the frying pan and return to a medium-high heat. • Cook asparagus until just tender, 5-6 minutes. Add a splash of water to help cook asparagus. • Season with pepper, then transfer to a bowl.
• While the duck is resting, combine the hoisin sauce, honey, the 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 fresh 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 a sprinkle of crispy shallots and chilli to serve. Enjoy!