Duck in Hoisin Sauce
with rice, pickled radish and pan-fried greens
East meets West in this indulgent dish. Traditionally Asian elements such as pickled radish, jasmine rice and hoisin sauce accompany 21-day-aged 100% Irish sirloin steak and tender veg for an unexpectedly delicious recipe.
Ingredients
150 grams
Jasmine Rice
125 grams
Radish
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
2 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
150 grams
Green Beans
350 grams
Duck Breast
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
1 tsp
Sugar
¼ tsp
Salt
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
Score the skin of the ducks breasts using a knIfe. Place them on cold pan skin-side down. Turn the heat to a medium high and sear the duck until the skin has got a nice golden-brown colour, 10-15 mins. Turn the breasts and cook for another 2-3 mins.
Reserve the duck fat to use later. Pop the breasts onto a baking tray.
- Trim the green beans.
- Toss the beans in oil, salt and pepper and add to the tray with the duck breasts.
- Roast in the oven for 2-15 mins.
- Allow the duck to rest for a few mins, before slicing and serving.
- While the duck cooks, pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim and thinly slice the radish.
- Pop the radish into a small bowl with the apple cider vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P). Mix together and set aside, continuing to stir frequently.
- Place a pot over medium heat (without oil).
Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins.
Once toasted, remove from the pot and set aside. - Remove the pot from the heat.
- Add the hoisin sauce and sweet chilli sauce.
Allow the sauce to warm through, adding a splash of water if you feel it needs loosening.
TIP: Watch the seeds closely—they can burn easily.
- Fluff up the rice with a fork and divide between plates
- Serve the green beans and pickled radish alongside.
- Lay the sliced duck on the rice, drizzling over the buttery hoisin sauce over the top.
- Finish with a scattering of toasted sesame seeds.
