Sweet & Sour Duck
with Ginger Rice & Sesame Veggies
- Milk
- Sesame
- Gluten
- Soy
- Wheat
- 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
2 clove
garlic
½ packet
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
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;)
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious flavours, with some finding the sweet-and-sour sauce overpowering. Several suggested trying hoisin or orange sauce instead.
- Ease of prep: Most found it quick and easy to prepare, though some noted the recipe had quite a few steps to follow.
- Suggestions: For crispier skin, cook the duck skin-side down in a frying pan until the fat renders. Consider adding extra garlic to the rice.
- Leftovers: Portions were generous, with some mentioning there was more than enough for their meal.
- Duck quality: Many praised the tender, flavourful duck, though a few found it overcooked or fatty.
