Description
Duck Breast over basmati rice, paired with julienne style pickled carrots, shredded red cabbage, edamame beans, topped with fresh cilantro and plum sauce
Ingredients
Scale
- 2 x duck breasts (about 1 – 1.5lb)
- large handful shredded red cabbage
- 1 cup cooked edamame beans
- 2 portions cooked basmati rice
- small handful fresh cilantro (optional)
- 1 cup pickled carrots (see notes)
- sesame seeds (optional)
Sauce
- 1/3 cup plum sauce (see notes)
- 1/2 tsp chinese 5 spice
- 1 thumbnail peeled/grated ginger
- 1/4 lime juice
- 1/2 tsp soy sauce
- 2 tbsp hot water
Instructions
- If needed, cook your rice according to packet instructions and set a timer so it can cook in the background – once cooked, set aside.
- Preheat your oven to 400 deg F. Prepare your duck by patting any excess liquid dry with a paper towel, then season your with plenty of salt on both sides, and set aside (your duck should have been resting out the fridge for at least 30 min prior to cooking – see notes).
- Place an oven proof pan over a medium/high heat, and place the duck onto the pan skin side down, while the pan is still cold. Fry for 8-9 minutes until golden brown, then flip and fry for a further 4-5 minutes, sealing in the flavor. Finish off in the oven for 7-8 minutes, then remove from the pan and let it rest for 8-10 minutes. The duck should be bouncy to the touch and pink inside.
- While step 2 is in the background cooking (use a timer, it’s easier) – prepare your vegetables. Chop your cabbage, drain your pickled carrots, and cook your edamame beans for 2-3 mins over a high heat in boiling water.
- At the point you take your duck out the oven and set it aside to rest under some aluminum, you can make your sauce. In the same pan your duck was in, add your grated ginger and chinese 5 spice. Let this simmer for 2-3 mins (the pan will be hot from the oven so be careful), then add all your remaining sauce ingredients and stir thoroughly. This will blend with all the juice/fat from the duck, adding extra flavor.
- In shallow bowls, dish the rice, cabbage, edamame, and carrots, topping with the sliced duck breast and delicious sauce from the pan. Top with fresh cilantro and sesame seeds.. and feel free to add some chili flakes, enjoy!
- Category: Lunch/Dinner
- Method: Stovetop / Oven
- Cuisine: Asian