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Savoury Plum-Glazed Duck Breast

Savoury Plum-Glazed Duck Breast

with Mixed Mushroom Rice and Nutty Slaw
4.5(50)Review Summary
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Calories
: 
1040 kcal
Protein
: 
63g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Peanuts
  • Soy
  • Sulphites
  • Milk
  • Milk
  • Mustard
  • Peanuts
  • Soy
  • Sulphites
  • Tree nuts
  • Egg
  • Gluten
  • May contain traces of allergens
  • Fish
  • Wheat
  • Sesame
  • Crustaceans
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

2 unit(s)

Duck Breast

¾ cup

Basmati Rice

1 unit(s)

Shanghai Bok Choy

200 g

Mixed Mushrooms

1 unit(s)

Mini Cucumber

56 g

Carrot, julienned

2 unit(s)

Green Onion

2 unit(s)

Garlic, cloves

28 g

Peanuts, chopped

(Contains: Peanuts May be present: Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)

¼ cup

Plum Sauce

(May be present: Soy, Fish, Tree nuts, Milk, Wheat, Sesame, Mustard, Gluten, Egg, Sulphites, Crustaceans)

¼ cup

Vegetarian Oyster Sauce

(Contains: Soy May be present: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)

1 tbsp

Seasoned Rice Vinegar

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories1040 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate93 g
Sugar27 g
Dietary Fiber6 g
Protein63 g
Cholesterol320 mg
Sodium1920 mg
Trans Fat1 g
Potassium1700 mg
Calcium150 mg
Iron12 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Large Bowl
•Small Bowl
•Parchment Paper
•Baking Sheet

Cooking Steps

PDF
Cook rice
1
  • Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, still covered.
Prep and start duck
2
  • Meanwhile, pat duck dry with paper towels.
  • Using a sharp knife, score skin side of duck in a criss-cross pattern.
  • Season with salt and pepper.
  • Heat a large non-stick pan over medium-high heat. When hot, add duck to the dry pan, skin-side down.
  • Reduce heat to medium. Cook until skin is crispy, 7-10 min.
  • Flip and cook until golden-brown, 2-3 min. 
Make slaw and sauce
3
  • While duck cooks, on a clean cutting board, thinly slice cucumber.
  • Thinly slice green onions.
  • Add vinegar, 1 tbsp (2 tbsp) plum sauce and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
  • Add carrots, cucumbers, half the green onions and half the peanuts. Do not mix until step 6!
  • Combine half the oyster sauce and remaining plum sauce in a small bowl. (NOTE: This is your umami-plum sauce!)
Finish duck and prep
4
  • Transfer duck to a parchment-lined baking sheet, skin-side up. Discard all but 1 tbsp (2 tbsp) fat from pan. 
  • Spread half the umami-plum sauce over duck.
  • Roast duck in the middle of the oven until cooked through, 8-12 min.** 
  • Meanwhile, cut mushrooms into 1/4-inch slices.
  • Separate bok choy leaves, then cut into 1/2-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Peel, then mince or grate garlic.
Make mushroom rice
5
  • Reheat the same pan over med-high.
  • When hot, add mushrooms. Season with salt and pepper. Cook, stirring often until beginning to soften, 4-5 min.
  • Add 1 tbsp (2 tbsp) butter, garlic and bok choy. Cook, stirring often until fragrant and butter melts, 1 min.
  • Fluff rice with fork, then add to pan with veggies. Add remaining oyster sauce. Stir to coat. 
  • Do not stir rice for 1-2 mins to let bottom fry slightly. Stir in remaining peanuts.
Finish and serve
6
  • When duck is done, transfer to a plate to rest for 3-5 min.
  • Mix cucumber slaw.
  • Thinly slice duck.
  • Divide rice and slaw between plates.
  • Top rice with duck.
  • Drizzle remaining umami-plum sauce over duck. Sprinkle remaining green onions over top.

 

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Customers loved the juicy duck meat and tasty plum sauce, while the mixed mushroom rice was a hit.
  • Ease of prep: Some found the duck challenging to cook perfectly, with mixed results on achieving crispy skin.
  • Suggestions: Consider pan-searing the duck longer for crispier skin, and avoid adding sauce before roasting to maintain crispiness.
  • Portions: Several customers were pleasantly surprised by the generous portion size of this premium meal.
AI-generated from customer reviews
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