Honeyed Duck Breast
with Asian Fried Bok Choi and Mushroom, Jasmine Rice
Add a little bit of low-key luxury to your menu with our delicious honeyed duck breast recipe. To get the skin beautifully golden and crispy, we’ve pan-fried the duck first before finishing it off in the oven. Served on a bed of steamed rice, the duck’s sweet and sticky flavour works brilliantly with zesty stir-fried mushrooms and bok choy. The ultimate simple showstopper.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Garlic Clove
½
Red Chilli
1
Coriander
1
Lime
1
Star Anise
150
Jasmine Rice
2
Duck Breasts
15
Honey
1
Pak Choi
2
Portobello Mushrooms
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pour the water (see ingredients for amount) into a saucepan and bring to the boil. Meanwhile, peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, remove the seeds then chop finely. Roughly chop the coriander (stalks and all). Zest the lime then chop into wedges.
When the water is boiling, stir in the star anise, 0.25 tsp of salt and add the jasmine rice. Bring back to the boil, then lower the heat to medium-low, pop a lid on the pan and cook for 10 mins. Remove the pan from the heat and leave to the side for another 10 mins. Tip: The rice will continue to cook in its own steam.
Meanwhile, put a large frying pan on medium-high heat (no oil). Season the duck breasts on both sides with salt and pepper. When hot, lay the duck breasts in the pan, skin side down. Leave to cook until the skin is golden, 4-5 mins, then turn over and brown for another minute on the flesh side.
Transfer the duck to a baking tray (keep the frying pan with the juices!), skin side up, drizzle with the honey then roast on the top shelf of your oven for 15 mins. IMPORTANT: The duck is cooked when it is no longer pink in the middle. IMPORTANT: Wash your hands after handling raw duck and its packaging.
Once the duck is in the oven, finely slice the bok choy widthways. Chop any large oyster mushrooms in half and leave the smaller ones whole. Return the frying pan with the juices to a high heat. Add the bok choy, garlic and mushrooms, stir-fry for 3-4 mins. Add a pinch of chilli, half the coriander and a pinch of lime zest. Stir in the soy sauce, a squeeze of lime juice and a pinch of sugar (if you have any). Remove from the heat.
When the duck is cooked, transfer to a board, cover loosely with foil and leave to rest for a few mins before cutting into 5 slices. Season the veggies to taste with salt and pepper - add a squeeze more lime if it needs it. Fluff up the rice with a fork (removing the star anise!) then serve in bowls topped with the veggies (reheat them if necessary). Finish with the duck and a final sprinkling of coriander and chilli, if you like a kick. Enjoy!
