Thai Glazed Duck Breast
with Ginger-Garlic Rice & Broccolini
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.
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
3 clove
garlic
1 knob
ginger
1 sachet
Chicken-Style Stock Powder
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 sachet
Thai Seven Spice Blend
(Contains Milk; )
1 bunch
broccolini
1 bunch
spring onion
1 packet
oyster sauce
(Contains Mollusc; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains Gluten, Soy; )
½ tbs
brown sugar
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
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.