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Black Garlic Hoisin Duck with Edamame & Broccolini

Name: Black Garlic Hoisin Duck with Edamame & Broccolini over rice with honey-ginger mayonnaise & sesame seeds
Total time: 25 min
Yield: 2
Cuisine: East Asian
Ingredients: 240 g Duck breast; 150 g Jasmine rice; 200 g Broccolini; 1 piece Yellow carrot; 50 g Edamame; 1 sachet(s) Hello Umami; 20 milliliters Reduced salt soy sauce; 50 g Hoisin sauce; 30 g Black garlic marinade; 10 g Sesame seeds; 25 milliliters Honey-ginger dressing; 1 tablespoon [Plant-based] mayonnaise; 1 tablespoon Sunflower oil; to taste Salt and pepper

over rice with honey-ginger mayonnaise & sesame seeds

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Calories

852 kcal

Protein

39.6g protein

Total

25 minutes

Difficulty

Easy

Eat Me First

Special Ingredient

Allergens:

Soja
Tarwe
Gluten
Sesamzaad

Chef's Finest is a selection of exclusive recipes just for HelloFresh Premium customers. This week, enjoy delicious duck breast. Exceptionally tender and full of rich, complex flavour, it's sure to be the star of the dinner table.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

120 g

Duck breast

75 g

Jasmine rice

100 g

Broccolini

½ piece

Yellow carrot

25 g

Edamame

(Contains: Soja)

½ sachet(s)

Hello Umami

10 milliliters

Reduced salt soy sauce

(Contains: Soja, Tarwe, Gluten)

25 g

Hoisin sauce

(Contains: Gluten, Tarwe, Sesamzaad, Soja)

15 g

Black garlic marinade

5 g

Sesame seeds

(Contains: Sesamzaad)

15 milliliters

Honey-ginger dressing

Not included in your delivery

½ tablespoon

[Plant-based] mayonnaise

½ tablespoon

Sunflower oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3564 kJ

Calories852 kcal

Fat40.4 g

Saturated Fat11.5 g

Carbohydrate86.5 g

Sugar15.3 g

Dietary Fiber4.8 g

Protein39.6 g

Salt3.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Boil the water in a pot or saucepan (see pantry for amount).
Cook the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
Use a sharp knife to score the surface of the duck in a crisscross pattern, being sure not to cut too deep.
Season generously with salt and pepper.

Place the duck skin-side down in a clean frying pan and set the heat to medium.
Fry for 7 - 9 minutes and allow the fat to render, until the skin is crisp and deeply golden-brown.
Flip the duck and fry for 2 - 4 more minutes, so as to cook it medium-rare.

In a bowl, combine the hoisin sauce with the soy sauce and the black garlic marinade.
Deglaze the duck with this sauce, then bring to a boil.
Flip the duck so as to coat its skin with the sauce, then turn off the heat.
Remove the duck from the pan and allow to rest under aluminum foil for at least 3 minutes.

Slice the carrot into thin rounds.
Halve the broccolini lengthwise, or cut any thicker stems into quarters.
Heat a drizzle of sunflower oil in a frying pan over high heat.
Fry the broccolini and the carrot for 4 - 6 minutes, or until evenly browned.

Deglaze the vegetables with a splash of water, then cover with the lid.
Allow to cook for 4 - 5 minutes over medium-low heat. Season to taste with salt and pepper.
Scatter over the Hello Umami, then mix well to combine.
In a bowl, combine the mayonnaise with the honey-ginger dressing.

Slice the duck.
Serve the rice in bowls, topped with the vegetables, the edamame and the duck.
Drizzle the duck with any residual hoisin sauce from the pan.
Drizzle everything with the honey-ginger mayonnaise and garnish with the sesame seeds to finish.