Black Garlic-Hoisin Duck Breast
over rice with broccolini, edamame and honey-ginger mayonnaiseCalories
:
637 kcalProtein
:
17.9g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Soja
- Tarwe
- Gluten
- Sesamzaad
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- May contain traces of allergens
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: Soja, Tarwe, Sesamzaad)
15 g
Black garlic marinade
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
15 milliliters
Honey-ginger dressing
Not included in your delivery
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2665 kJ
Calories637 kcal
Fat25.8 g
Saturated Fat6.5 g
Carbohydrate86.8 g
Sugar15.4 g
Dietary Fiber5.6 g
Protein17.9 g
Salt3 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
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.
