Hoisin Duck with Broccolini & Pak Choi
over ginger-scallion mash with Thai basil0.0(0)
Calories
:Ā
808 kcalProtein
:Ā
36.2g proteinDifficulty
:Ā
EasyAllergens:
- Gluten
- Tarwe
- Sesamzaad
- Soja
Duck thigh is a tender, flavourful cut of meat known for its juicy texture. It offers a deeper, more robust flavour compared to duck breast, making it ideal for slow cooking or more hearty dishes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Boneless duck thigh confit
250 g
Potatoes
1 teaspoon
Fresh ginger
Ā½ bunch
Scallions
Ā½ piece
Garlic
Ā½ piece
Pak choi
50 g
Broccolini
25 g
Hoisin sauce
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
5 g
Thai basil
Not included in your delivery
Ā¾ tablespoon
[Plant-based] butter
Ā½ tablespoon
Sunflower oil
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3381 kJ
Calories808 kcal
Fat47.1 g
Saturated Fat14 g
Carbohydrate62.2 g
Sugar12.6 g
Dietary Fiber9 g
Protein36.2 g
Salt1.5 g
Potassium1531.2 mg
Calcium122.6 mg
Iron1.9 mg
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.
Utensils
ā¢Pan
ā¢Oven Dish
ā¢Tall-Sided Pan
ā¢Potato Masher
Cooking Steps
1
- Preheat the oven to 200Ā°C and boil plenty of water in a pot or saucepan.
- Parboil the broccolini for 3 - 5 minutes, then remove from the pot with a slotted spoon and set aside.
- Meanwhile, peel the potatoes and cut into rough chunks.
- Boil the potatoes in the same pot for 12 - 15 minutes, then drain and set aside.
2
- Transfer the duck in its juices to an oven dish. Top the duck with the hoisin sauce.
- Roast in the oven for 15 - 20 minutes.
- Meanwhile, peel the ginger and then mince it or use a microplane as preferred.
- Finely chop the scallions, keeping the white part separate from the greens.
3
- Melt a small knob of butter in a frying pan over medium-high heat.
- Fry the ginger with the white part of the scallions and half of the scallion greens for 4 - 5 minutes, then remove from the pan and set aside.
- Meanwhile, discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
4
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in the same frying pan over medium-high heat. Fry the broccolini with the stems of the pak choi for 4 minutes.
- Add the garlic and the pak choi leaves, then fry for 1 more minute. Season with salt and pepper.
- Meanwhile, finely chop the Thai basil.
5
- Mash the potatoes with a knob of butter and a splash of milk as preferred.
- Stir in the fried scallions, then season to taste with salt and pepper.
6
- Serve the mash on plates and top with the hoisin duck.
- Seve the fried vegetables alongside and drizzle with the sesame oil.
- Garnish with the Thai basil and the rest of the scallion greens.
