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Sweet & Sour Duck & Ginger Rice
Sweet & Sour Duck & Ginger Rice

Sweet & Sour Duck & Ginger Rice

with Sesame Veggies

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.

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

½ packet

ginger paste

1 packet

jasmine rice

1 packet

Roast Duck Breast

1 bunch

baby broccoli

1

Capsicum

2 clove

garlic

½ sachet

mixed sesame seeds

1 packet

sweet & sour sauce

½

Long Chilli (Optional)

1 packet

crispy shallots

Not included in your delivery

olive oil

1 cup

water

20 g

butter

1 tsp

soy sauce

Nutritional Values

Energy (kJ)3658 kJ
Calories874 kcal
Fat39.2 g
of which saturates14.5 g
Carbohydrate89.6 g
of which sugars19.2 g
Dietary Fibre23.2 g
Protein48 g
Sodium1352 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Baking Paper
•Baking Tray
•Large Frying Pan

Cooking Steps

1
1

• 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 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Preheat grill to high. Pat roast duck breast dry with 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.

3
3

• 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 to rest.

4
4

• 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.

5
5

• Return frying pan to medium heat. • Add sweet & sour sauce and a splash of water. Cook, stirring, until heated through and bubbling, 30 seconds.

6
6

• 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!

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