Thai Duck Breast in Sweet Chilli Glaze
with Mixed Vegetables and Lemongrass Jasmine Rice
Enjoy the perfect harmony of crispy duck breast and a luscious sweet chilli glaze. This Thai-inspired dish brings a tantalising blend of flavours.
Cals 750 · Prot 12 · Carbs 183 · Fat 2
Global Eats
Chef's choice
60 min
Enjoy the perfect harmony of crispy duck breast and a luscious sweet chilli glaze. This Thai-inspired dish brings a tantalising blend of flavours.
Cals 750 · Prot 12 · Carbs 183 · Fat 2
Global Eats
Chef's choice
Ingredients
Duck
Duck breast
2 Piece
Salt
0.3 Tsp
Ginger garlic paste
10 Grams
Plum sauce
9*10*
40 Grams
Rice vinegar
22 ML
Chilli jam
28 Grams
Corn starch
10 Grams
Water
100 ML
Side
Large red chilli
1 Piece
Baby pak choi
3 Piece
Thai basil
15 Grams
Baby corn & mixed veg
200 Grams
Salt
0.3 Tsp
Rice
Jasmine rice
150 Grams
Lemongrass
1 Piece
Lime leaves
3 Piece
Salt
0.3 Tsp
Water
350 ML
Allergens
*9 Soya, *10 Wheat
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) | 3233 / 750 |
| Fats (g) | 1.9 |
| of which saturated (g) | 0.2 |
| Carbohydrates (g) | 183 |
| of which sugars (g) | 100 |
| Fibers (g) | 6.8 |
| Proteins (g) | 12.2 |
| Salt (g) | 1.3 |
*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 Prep duck
- Preheat oven 200°C/180°C fan.
- Run a sharp knife down the skin of the duck at 0.5cm intervals, then run it across the skin to form a cross-hatch pattern, making sure not to cut through the flesh.
- Season with a good pinch of salt on both sides.
2 Fry duck
- Place the duck, skin-side down on an oven-safe 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.
- Fry for 2 min, then place the pan in the oven and cook for 8-10 min further until done to your liking.
Tip! If you don't have an oven-safe pan, transfer the duck to a baking tray and roast further.
3 Cook rice
- Meanwhile, rinse the rice.
- Bash the lemongrass stalk.
- Add the rice, lemongrass stalk, lime leaves, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Once boiling, reduce the heat to low, cover, and cook for 12-15 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat and keep covered until serving.
4 Prep
- Meanwhile, deseed the red chilli and slice into rings.
- Trim the pak choi, and cut in half.
- Pick the Thai basil.
- In a small bowl, combine the ginger garlic paste, plum sauce, rice vinegar, chilli jam, 0.25 tsp of corn starch, and the measured water.
- Mix well. This is your sweet chilli glaze.
Tip! Sensitive to spice? leave the chilli out or use only a small amount.
5 Saute veggies
- Meanwhile, heat another pan to medium-high heat with a drizzle of the reserved duck fat.
- Fry the baby pak choi and baby corn & mixed veg with a pinch of salt for 3-4 min.
- Stir in the Thai basil and red chilli (spicy!).
- Add a splash of water, cover and steam cook for 1-2 min.
- Set aside.
6 Make sauce
- Once the duck is cooked through, set aside to rest.
- Using the same pan, stir in the glaze.
- Bring to a simmer and cook for 2-3 min until thickened.
- Slice the Thai Duck Breast across the grain and serve with the Mixed Vegetables, Jasmine Rice, and Sweet Chilli Glaze.
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