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Hoisin Duck with Vegetable Black Rice
We've made your favourite Chinese duck dish mindful. We sear succulent British duck with a sticky and sweet hoisin sauce. Stir-fry nutty black rice with peppers and cabbage. Then - a sprinkle of shichimi togarashi for a hint of spice.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 pepper
- 2 spring onion
- 1 handful of fresh coriander
- 1 tbsp sesame oil (Sesame)
- 100g black rice (black rice (100%))
- 1 tsp Chinese five-spice (Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
- 2 duck breasts
- 1 unwaxed lime
- ½ tsp shichimi togarashi (Sesame) (crushed red chillies, orange peel, black sesame seed, white sesame seed, sansho pepper, ginger, nori)
- 2cm fresh ginger
- 1 tbsp rice wine vinegar
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 sweetheart cabbage
Nutritional Information
Calories: 583
Protein: 41g
Carbs: 42g
Fat: 27g
Hoisin Duck with Vegetable Black Rice
We've made your favourite Chinese duck dish mindful. We sear succulent British duck with a sticky and sweet hoisin sauce. Stir-fry nutty black rice with peppers and cabbage. Then - a sprinkle of shichimi togarashi for a hint of spice.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Heat a large saucepan filled with salted boiling water on high heat. Add the rice and boil for 30-35 mins, until cooked, then drain.
- Make the sauce. Finely chop or grate the ginger. In a small bowl, combine the ginger, sesame oil, hoisin and vinegar. Cut the spring onions into 3cm-pieces. Thinly slice the pepper and cabbage. Roughly chop the coriander. Zest and quarter the lime.
- Heat a medium frying pan on medium-high heat. Add the duck, skin-side down, and cook for 4-5 mins, until crispy. Flip and cook on the other side for 1-2 mins. Transfer to a lined baking tray, skin-side up, and bake for 8-10 mins. Once cooked through, leave to rest before thinly slicing.
- Meanwhile, heat a separate non-stick frying pan with 2 tsp of oil on high heat. Cook the cabbage, peppers, half the coriander, lime zest and five-spice for 3-4 mins, until golden and crisp. Add the cooked rice, half the sauce and juice from 2 lime wedges. Season with salt and pepper.
- Serve the rice topped with the duck. Garnish with the remaining coriander, lime wedges and shichimi togarashi (to taste). Drizzle over the remaining sauce.
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