W46 - Ultra Premium Subscription - Cuisine: Asian - Duck Breast
over rice with broccolini, edamame and honey-ginger mayonnaiseCalorieën
:
637 kcalEiwit
:
17.9g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkAllergenen:
- Soja
- Tarwe
- Gluten
- Sesamzaad
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
120 gram
Eendenborst
75 gram
Jasmijnrijst
100 gram
Bimi broccoli
½ stuk(s)
Gele wortel
25 gram
Sojabonen
(Bevat: Soja)
½ zakje(s)
Hello Umami
10 ml
Sojasaus met minder zout
(Bevat: Soja, Tarwe, Gluten)
25 gram
Hoisinsaus
(Bevat: Soja, Tarwe, Sesamzaad)
15 gram
Zwarteknoflookmarinade
½ zakje(s)
Sesamzaad
(Bevat: Sesamzaad Kan bevatten: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
15 ml
Honing-gemberdressing
Zelf toevoegen
½ el
[Plantaardige] mayonaise
½ el
Zonnebloemolie
½ el
[Plantaardige] roomboter
naar smaak
Peper en zout
Instructies
1
- Boil the water in a pot or saucepan (see pantry for amount). Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- Using a sharp knife, score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season generously with salt and pepper.
2
- Place the duck skin-side down in a cold, dry frying pan and turn the heat to medium. Cook for 7 - 9 minutes, allowing the fat to render and the skin to become golden-brown and crisp.
- Meanwhile, in a bowl, combine the hoisin with the soy sauce and the black garlic marinade.
- Flip the duck and fry for 2 - 4 minutes to achieve a medium-rare finish. Deglaze with the sauce, bring to a boil, and turn the duck over once again to coat the skin side in the sauce, then turn off the heat.
- Take the duck out of the pan and let it rest under aluminium foil for 3 minutes.
3
- Cut 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 carrot for 4 - 6 minutes or until evenly browned. Deglaze with a splash of water, then cover with the lid and allow to cook for 4 - 5 minutes over medium-low heat. Season to taste with salt and pepper and sprinkle on the Hello Umami.
- In a bowl, combine the mayonnaise with the honey-ginger dressing.
4
- Slice the duck breast.
- Serve the rice in bowls and top with the vegetables and duck breast. Garnish the vegetables with the edamame. Drizzle on the left over black garlic sauce from the pan over the duck.
- Drizzle on the honey-ginger mayonnaise and sprinkle on the sesame seeds.
