Savoury Plum-Glazed Duck Breast
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Savoury Plum-Glazed Duck Breast

Savoury Plum-Glazed Duck Breast

with Mixed Mushroom Rice and Nutty Slaw

This premium dinner recipe features a classic Chinese-American flavour pairing: plum and duck. Savoury mushroom and bok choy fried rice, kissed with fresh garlic, is the base for the duck while a crisp, cucumber-peanut slaw make the perfect side!

Allergens:
Peanuts
Soy
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

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)

¼ cup

Plum Sauce

(May contain Wheat, Crustaceans, Egg, Milk, Mustard, Sesame, Soy, Sulphites)

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

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*

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Nutrition Values

Calories1030 kcal
Fat42 g
Saturated Fat14 g
Carbohydrate93 g
Sugar27 g
Dietary Fiber6 g
Protein64 g
Cholesterol320 mg
Sodium1920 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium150 mg
Iron14 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.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Large Bowl
Small Bowl
Parchment Paper
Baking Sheet

Instructions

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.
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. 
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. This is your umami-plum sauce.
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.
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.
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.

 

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