Crispy Char Siu-Glazed Duck
with Ginger Rice & Sesame Veggies
- Milk
- Sesame
- Gluten
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.
Ingredients
½ packet
ginger paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Roast Duck Breast
1 bunch
baby broccoli
1
Capsicum
2 clove
garlic
½ sachet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
char siu paste
(Contains: Soy;)
½
Long Chilli
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 cup
water
1 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• 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, jasmine rice and a generous pinch of salt, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• Preheat grill to high. Pat roast duck breast dry with a paper towel, then rub with a good pinch of salt. • Place duck, skin-side up, on a lined oven tray. Grill until heated through and starting to brown, 10-14 minutes. • Meanwhile, trim baby broccoli, then halve any thick stems lengthways. Thinly slice capsicum. Finely chop garlic.
TIP: Grills cook fast, so keep an eye on the duck!
• When the duck has almost finished grilling, heat a drizzle of olive oil in a large frying pan over medium heat. • Transfer grilled duck to frying pan, skin-side down, and cook until skin is golden brown, 3-5 minutes. • Transfer to a plate.
• Wipe out frying pan and 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 with salt and pepper. Cover to keep warm.
• Return frying pan to medium heat. • Add char siu paste and a splash of water. Cook, stirring, until heated through and bubbling, 30 seconds.
• Thinly slice long chilli (if using). • Slice duck. • Divide ginger rice between plates. • Top with sesame veggies and crispy duck. • Pour over char siu sauce. • Garnish with chilli and crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers raved about the delicious char siu glaze, calling the dish "divine" and "duck heaven".
- Suggestions: For perfectly tender rice, ensure it's fully cooked before removing from heat.
- Portions: The dish offered a good-sized portion that satisfied diners.
