A recipe that is a must-add to your repertoire. This Asian-flared recipe is colourful, flavourful and filling. What’s more, it’s so simple to do and it’s super quick.
Preparation time:10 minutes, plus resting
Cooking time:25 minutes
Total time:35 minutes, plus resting
Serves: 2- multiply the ingredients to cook for more.
120g white basmati and wild rice
1 tsp toasted sesame oil
340g pack Gressingham Duck Breasts
2 tbsp hoisin sauce
1 lime, juice
Handful roughly chopped coriander
½ mango, cut into matchsticks
2 salad onions, cut into matchsticks
50g wild rocket leaves
1. 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 fl esh for 1 minute. Pour off the excess fat regularly.
2. 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.
3. 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.
Once cool, keep the excess duck fat in the fridge in a sealed container for up to 5 days. Use it for roasting potatoes.
Thank you to Waitrose for allowing us to share this scrummy recipe with you.