Ingredients
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120g White Basmati and Wild Rice
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1 tsp Sesame Oil
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340g Duck Breast
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2 tbsp Hoisin Sauce
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1 Limejuice
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handful Fresh Corianderroughly chopped
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1/2 Mangocut into matchsticks
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2 Spring Onionscut into matchsticks
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50g Rocket
Directions
When I saw this recipe card in Waitrose last year, I knew we had to make it. Crispy duck is so popular in our house, but saved for treats. This meal is much quicker and healthier than the fast food version coming in at 570 calories per portion. The addition of the mango and rocket is genius, making it refreshing.
Nom nom….this has fast become one of our go to meals.
Steps
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1
Done
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Preheat the oven to 200˚C, gas mark 6. Cook the rice according to pack instructions, then drain and toss with the sesame oil; set aside. Meanwhile, score the skin of the duck breasts in a criss-cross pattern and season. Heat a frying pan over a medium to high heat with no oil. Once hot, place the duck breasts skin-side down in the pan and cook for 5 minutes until the skin becomes golden brown; turn over and seal the flesh for 1 minute. Pour off the excess fat regularly. |
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2
Done
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Transfer to an ovenproof dish. Brush all over with the hoisin sauce, and put in the oven for 15-18 minutes until the meat is thoroughly cooked and the juices run clear. Remove and rest for 5-10 minutes, then slice the duck. |
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3
Done
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Toss the rice with the lime juice and coriander and divide between 2 shallow bowls. Top with the sliced duck breast, mango, salad onions and rocket, spooning over any roasting juices from the duck. |
