Hoisin-Glazed Duck Breast for Dinner
with Pineapple Cheesecake & Coconut Caramel for Dessert
Elegant and impressive, but without all the fuss! Beautifully glazed duck breast with greens and aromatic ginger-lemongrass rice make for a fantastic special occasion dinner. And to really make jaws drop, we’ll whip up a fruity pineapple cheesecake with a coconut caramel sauce for dessert. Dig in!
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
We’ve replaced the mango in this recipe with pineapple due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1 packet
Ginger & Lemongrass Paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
duck breast
1 bunch
baby broccoli
1 packet
hoisin sauce
(Contains Soy; )
½
fresh chilli (optional)
1 sachet
Crispy Shallots
1 packet
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Cashew, Pistachio, Almond, Walnut. )
1 packet
coconut milk
1 packet
cream
(Contains Milk; )
1 packet
cream cheese
(Contains Milk; )
1 tin
Pineapple
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt
1 tsp
honey
1 tsp
vinegar (rice wine or white wine)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. • In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. • Cook the ginger & lemongrass paste 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, trim and halve the baby broccoli lengthways.
• When the duck has 5 minutes roast time remaining, discard any 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, the honey, 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-lemongrass rice and baby broccoli between bowls. Top with the duck and spoon over the hoisin glaze. • Garnish with the crispy shallots and chilli to serve. Enjoy!