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!
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)
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*
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.
