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!
Ingredients: Duck breast • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Basmati rice • Bok choy • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Plum sauce (water, sugars (sugar, concentrated plum juice), vinegar, pumpkin, modified corn starch, soybean oil, garlic, chili peppers, salt, canola oil, concentrated lemon juice, spice extract, xanthan gum, acetic acid, citric acid, potassium sorbate, sodium benzoate) • Cucumber • Carrots • Green onion • Peanuts • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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 contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
¼ cup
Plum Sauce
(May contain Soy, Fish, Tree nuts, Milk, Wheat, Sesame, Mustard, Gluten, Egg, Sulphites, Crustaceans)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain 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*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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!)
- 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.
- 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.
- 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.
