Premium Asian-Spiced Duck Breast
with Ginger-Garlic Rice & Baby Broccoli
Elegant and impressive yet without all the fuss! Beautifully spiced duck breast sits pretty and pink on a bed of aromatic ginger-garlic rice with fresh baby broccoli 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 packet
ginger paste
1 sachet
Chicken-Style Stock Powder
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 sachet
Southeast Asian Spice Blend
1 bunch
Baby Broccoli
1 sprig
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 oven to 200°C/180°C fan-forced. • Finely chop garlic. • In a large saucepan, melt the butter and a dash of olive oil over medium heat. • Add half the garlic and half the ginger paste and cook until fragrant, 1-2 minutes. • Add the water (for the rice) and chicken-style stock powder and bring to the boil. Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from the heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• Pat duck breast dry, then rub Southeast Asian spice blend on both sides of the duck. Season with salt. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Place 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 duck to a lined oven tray, then roast for a further 8-10 minutes. • When cooked, transfer duck to a plate to rest for 5 minutes, leaving residual duck fat in the pan.
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, halve any thicker stalks of baby broccoli lengthways. • Thinly slice spring onion.
• When the duck is resting, return the frying pan with residual duck fat to medium-high heat (no need for olive oil!). • Cook baby broccoli, tossing, until just tender, 4-5 minutes. Transfer to a plate and season with salt and pepper.
TIP: Cooking the baby broccoli in the duck fat adds to the flavour!
• In a small bowl, combine oyster sauce, the soy sauce, brown sugar, water (for the sauce), any duck resting juices and the remaining ginger paste and garlic. • Return the frying pan to medium-high heat. Cook glaze mixture, until bubbling and slightly thickened, 1-2 minutes.
• Slice duck. • Divide ginger-garlic rice and baby broccoli between plates. • Top with Asian-spiced duck and spoon over glaze mixture. • Garnish with spring onion to serve. Enjoy