Sticky Duck Breast

Name: Sticky Duck Breast with Garlic Pak Choi
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Duck breasts; 1 Tsp of Salt; 2 Grams of Chinese 5 spice; 20 ML of Soy sauce; 20 Grams of Hoisin sauce; 15 ML of Rice vinegar; 4 Grams of Ginger powder; 4 Grams of Garlic powder; 15 Grams of Honey; 1 Pieces of Star anise; 50 ML of Water; 150 Grams of Jasmine rice; 350 ML of Water; 2 Pieces of Garlic cloves; 3 Pieces of Baby pak choi; 125 Grams of Red radish; 1 Tbsp of Vegetable oil; 10 Grams of Sesame seeds

with Garlic Pak Choi

This Chinese inspired dish is guaranteed to impress and won't take longer than 30 min to rustle up.

Cals 398 · Prot 12 · Carbs 91 · Fat 4

Gourmet

Low Carb

35 min

This Chinese inspired dish is guaranteed to impress and won't take longer than 30 min to rustle up.

Cals 398 · Prot 12 · Carbs 91 · Fat 4

Gourmet

Low Carb

Ingredients

Duck

Duck breasts

2 Pieces

Salt

1 Tsp

Chinese 5 spice

2 Grams

Soy sauce 9*10*11*

20 ML

Hoisin sauce 3*9*10*

20 Grams

Rice vinegar

15 ML

Ginger powder

4 Grams

Garlic powder

4 Grams

Honey

15 Grams

Star anise

1 Piece

Water

50 ML

Sides

Jasmine rice

150 Grams

Water

350 ML

Garlic cloves

2 Pieces

Baby pak choi

3 Pieces

Red radish

125 Grams

Vegetable oil

1 Tbsp

Sesame seeds 3*

10 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1668 / 398
Fats (g)	3.7
of which saturated (g)	0.6
Carbohydrates (g)	91
of which sugars (g)	12.6
Fibers (g)	5
Proteins (g)	11.7
Salt (g)	6.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Score duck breast

Use a sharp knife to score the duck skin into a criss-cross pattern. Be careful not to cut through to the meat. Rub the scored skin with the Chinese 5 spice and salt.

2 Render duck breast

Place the duck, skin-side down, in a cold dry pan over a low-medium heat. Fry for 15 min, skin-side down only. After 15 min the skin will be golden and crispy and the fat will have rendered into the pan. Don't rush this step.

3 Boil rice

Meanwhile, add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

4 Simmer sauce

Once crispy, increase the heat to medium, flip the duck breast and fry for 3-4 min further or longer if you like it well done. Transfer the duck to a plate and leave to rest for 10 min. Wipe the pan clean and return it to a medium heat. Add the soy sauce, hoisin sauce, vinegar, ginger and garlic powder, honey, star anise and measured water. Simmer for 3 min.

5 Prep pak choi

Meanwhile, peel and finely chop the garlic. Trim the pak choi of its base and chop it roughly. Slice the red radish finely. Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the garlic and pak choi with a pinch of salt and fry for 2-3 min or until the pak choi has wilted.

6 Serve

Slice the duck breast finely. Serve it over the jasmine rice with the garlic pak choi and the sliced red radish to the side. Drizzle with the sauce. Garnish with the sesame seeds.

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