Satay-Glazed Duck & Zesty Coconut Rice
with Spicy Sautéed Veggies & Crushed Peanuts- Peanuts
- Gluten
- Molluscs
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Sesame
- Almond
- Brazil nut
- Cashew
- Milk
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
You’re going to want to set the mood for tonight because a satay-laced roast duck requires those extra special touches. If the satay sauce isn’t enough already, the pop of colour from sautéed veggies and coconut rice will be enough to create an enchanting and delicious evening.
Ingredients
½
lemon
1 packet
white rice
(May be present: Wheat, Gluten, Soy.)
1 packet
coconut milk
1 packet
Roast Duck Breast
1 packet
Asian greens
1 bunch
baby broccoli
2 clove
garlic
½
Long Chilli
1 packet
peanut butter
(Contains: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
ginger paste
1 packet
crushed peanuts
(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Sesame, Almond, Brazil nut, Milk, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
Not included in your delivery
olive oil
¾ cup
water (for the rice)
½ tablespoon (tbsp)
brown sugar
⅔ cup
water (for the sauce)
Utensils
Cooking Steps
• Zest lemon to get a generous pinch and cut into wedges. • Rinse and drain white rice. • To a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt and bring to the boil. • Add rice and lemon zest, stir, cover with a lid and reduce heat to low. • Cook for 15 minutes, then remove the pan from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, 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.
• While duck is grilling, roughly chop Asian greens and baby broccoli. Finely chop garlic. Thinly slice long chilli (if using). • In a medium bowl, combine peanut butter, oyster sauce (see ingredients), satay seasoning, the brown sugar and a generous squeeze of lemon juice, stirring until smooth. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing, until tender, 5-6 minutes. Add Asian greens, garlic and chilli and cook until fragrant and slightly wilted, 1-2 minutes. • Transfer to serving bowls, season to taste and cover to keep warm.
• When the duck has almost finished grilling, return frying pan to medium heat with a drizzle of olive oil. • Transfer grilled duck to the frying pan, skin-side down and cook until skin is golden brown, 3-5 minutes. • Transfer to chopping board and set aside.
• Return frying pan to medium heat with a drizzle of olive oil. • Add ginger paste, and cook until fragrant, 1-2 minutes. • Add peanut butter mixture and the water (for the sauce), stirring until combined, 1-2 minutes.
• Slice duck. • Divide lemon coconut rice between bowls with spicy sautéed veggies. • Top rice with roast duck. Spoon over satay sauce. Sprinkle over crushed peanuts. • Serve any remaining lemon wedges. Enjoy!
