Sweet & Sour Duck & Ginger Rice

Name: Sweet & Sour Duck & Ginger Rice with Sesame Veggies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; ½ packet ginger paste; 1 cup water; 1 packet jasmine rice; 20 g butter; 1 packet Roast Duck Breast; 1 bunch baby broccoli; 1 Capsicum; 2 clove garlic; ½ sachet mixed sesame seeds; 1 tsp soy sauce; 1 packet sweet & sour sauce; ½ Long Chilli (Optional); 1 packet crispy shallots

with Sesame Veggies

Get up to $200 off!

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

Capsicum

2 clove

garlic

½ sachet

mixed sesame seeds

1 packet

sweet & sour sauce

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

• 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!

• 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.

• 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.

• 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!