Sweet & Sour Duck

Name: Sweet & Sour Duck with Ginger Rice & Sesame Veggies
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 1 olive oil; 1 butter; 1 ginger paste; 1 water; 1 jasmine rice; 1 Roast Duck Breast; 1 baby broccoli; 1 capsicum; 2 garlic; 1 mixed sesame seeds; 1 soy sauce; 1 sweet & sour sauce; 1 crispy shallots

with Ginger Rice & Sesame Veggies

Get up to $200 off!

Allergens:

Milk

•Sesame

•Gluten

•Soy

•Wheat

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

ginger paste

jasmine rice

(May be present: Wheat, Gluten, Soy.)

Roast Duck Breast

baby broccoli

capsicum

garlic

mixed sesame seeds

(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

sweet & sour sauce

(Contains: Gluten, Soy, Wheat; May be present: Milk.)

crispy shallots

Not included in your delivery

olive oil

butter

(Contains: Milk;)

water

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

Energy (kJ)3653 kJ

Fat38.2 g

of which saturates13.7 g

Carbohydrate87.6 g

of which sugars16.7 g

Protein48.2 g

Sodium1352 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • In a medium saucepan, melt 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 pan 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 the duck until lightly browned and heated through, 8-10 minutes. • Meanwhile, trim baby broccoli and halve any thick stems lengthways. Thinly slice capsicum. Finely chop garlic.

• When the duck is roasted, heat a large frying pan over high heat. • Once hot, cook the duck, skin-side down, until the 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!