Sticky Korean-Style Duck Breast and Garlic Rice

Name: Sticky Korean-Style Duck Breast and Rice with Cucumber and Radish Sesame Salad
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Duck breast; 10 Grams of Garlic paste; 20 Grams of Chilli garlic sauce; 40 Grams of Brown sugar; 30 ML of Soy sauce; 2 Tbsp of Vegetable oil; 2 Grams of Ginger powder; 15 ML of Rice vinegar; 1 Piece of Carrot; 2 Piece of Cucumber; 60 Grams of Red radish; 1 Piece of Large red chilli; 40 Grams of Spring onion; 10 Grams of White sugar; 15 ML of Sesame oil; 1 Piece of Lime; 20 Grams of Gochujang; 25 Grams of Garlic butter; 3 Piece of Garlic cloves; 150 Grams of Jasmine rice; 1 Tsp of Salt; 350 ML of Water; 15 Grams of Fresh coriander; 40 Grams of Salted peanuts

with Cucumber and Radish Salad

A flavorful dish featuring crispy duck breast glazed in a sweet and savory Korean-style sauce, served with aromatic rice and a refreshing cucumber and radish sesame salad.

23 Reviews

Cals 998 · Prot 13 · Carbs 206 · Fat 21

Global Eats

Chef's choice

35 min

Sticky Korean-Style Duck Breast and Rice with Cucumber and Radish Sesame Salad

A flavorful dish featuring crispy duck breast glazed in a sweet and savory Korean-style sauce, served with aromatic rice and a refreshing cucumber and radish sesame salad.

23 Reviews

Cals 998 · Prot 13 · Carbs 206 · Fat 21

Global Eats

Chef's choice

Ingredients

Duck

Duck breast

2 Piece

Garlic paste

10 Grams

Chilli garlic sauce

20 Grams

Brown sugar

40 Grams

Soy sauce 9*10*11*

30 ML

Vegetable oil

2 Tbsp

Ginger powder

2 Grams

Salad

Rice vinegar

15 ML

Carrot

1 Piece

Cucumber

2 Piece

Red radish

60 Grams

Large red chilli

1 Piece

Spring onion

40 Grams

White sugar

10 Grams

Sesame oil 3*9*

15 ML

Lime

1 Piece

Gochujang 9*

20 Grams

Rice

Garlic butter 4*

25 Grams

Garlic cloves

3 Piece

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

350 ML

To serve

Fresh coriander

15 Grams

Salted peanuts 1*2*

40 Grams

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *4 Milk, *1 Peanuts, *2 Tree Nuts

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)	4226 / 998
Fats (g)	20.8
of which saturated (g)	8
Carbohydrates (g)	206
of which sugars (g)	116.9
Fibers (g)	9.1
Proteins (g)	13.1
Salt (g)	4.4

*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 Cook rice

Preheat oven to 200°C/180°C fan.
Peel and finely chop the garlic.
Rinse and drain the rice.
Heat garlic butter in pan and fry garlic for 1 min until fragrant.
Add the rice, a pinch of salt and measured water.
Bring to a boil over high heat. Lower the heat, cover and cook the rice for 12-14 min, until the rice is tender.
Once cooked, remove from the heat and keep covered until serving.

2 Fry duck

Meanwhile, run a knife down the duck skin at 0.5cm intervals making sure not to cut through the flesh.
Place the duck, skin-side down on a cold frying pan.
Turn the heat to medium-high and gently fry the skin for 10 min so the fat starts to render/melt.
Pour the duck fat in a bowl as it collects in the pan.
After the skin looks golden and crispy, flip the duck, meat side down.
Place the duck in the oven and cook for 8-10 min until done to your liking.
Transfer to a plate to rest.

3 Prep

Meanwhile, peel the carrot.
Chop the carrot, cucumber and radish into bite-sized, thin rounds.
Finely slice the chilli (spicy!) and spring onions.
In a small bowl, combine the brown sugar, garlic paste, soy sauce, chilli garlic sauce (spicy!) , vegetable oil and a pinch of ginger powder to taste - this is your sauce.

4 Cook sauce

Transfer the sauce to a small saucepan and cook for 2-3 min on a medium heat, or until thick and sticky.

5 Mix Salad

Cut the lime into wedges.
In a salad bowl, combine a squeeze of lime juice with the sesame oil, Gochujang, rice vinegar and white sugar - this is your dressing.
Toss the prepped veggies (saving some of the spring onions for garnish) in the dressing just before serving.

6 Serve

Serve the Sticky Korean-Style Duck Breast and Garlic Rice with Cucumber and Radish Salad.
Pick over coriander [b]leaves[/b, the reserved spring onion and crush over some peanuts for garnish.