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.
1
ginger paste
1
jasmine rice
1
Roast Duck Breast
1
baby broccoli
1
capsicum
2
garlic
1
mixed sesame seeds
1
sweet & sour sauce
1
crispy shallots
1
olive oil
1
butter
1
water
1
soy sauce
• 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!