Sweet & Sour Duck
with Ginger Rice & Sesame Veggies
Pair rich roasted duck breast with a sweet and sour sauce and you have yourself a dinner that feels a bit fancy. Serve this delightful dish over fragrant and zingy ginger rice, perfect for balancing out the richness.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Roast Duck Breast
1 bunch
baby broccoli
2 clove
garlic
½ packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
sweet & sour sauce
(Contains Gluten, Soy, Wheat; May be present: Milk. )
1 packet
crispy shallots
½
Long Chilli
1
capsicum
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.25 cup
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook ginger paste (see ingredients), stirring, until fragrant, 1-2 minutes. • Add the water and a good pinch of salt, then bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, place roast duck breast, skin-side up, on a lined oven tray. Roast until lightly browned and heated through, 8-10 minutes. • Meanwhile, trim baby broccoli, then halve any thick stems lengthways. Thinly slice capsicum. Finely chop garlic.
• When the duck is roasted, heat a large frying pan over high heat. • When the pan is hot, cook duck, skin-side down, until skin is golden brown, 1-2 minutes. • Transfer to a plate to rest for 5 minutes.
TIP: For even browning, press down on the duck in the frying pan using a spatula.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and capsicum, tossing, until tender, 5-6 minutes. • Add garlic, mixed sesame seeds (see ingredients) and the soy sauce and cook until fragrant, 1 minute. • Transfer to a bowl. Season to taste. Cover to keep warm.
• Return frying pan to medium heat. • Add sweet & sour sauce and a splash of water. Cook, stirring, until heated through and bubbling, 30 seconds.
• Thinly slice long chilli (if using). Slice the duck. • Divide ginger rice between plates. Top with sesame veggies and duck. Pour over sweet and sour sauce. • Garnish with chilli and crispy shallots. Enjoy!