Treat the family to this delicious recipe for Spicy Duck with Chinese Vegetables & Coconut Jasmine Rice

1 duck breast
2 cups Findus Chinese Vegetables
1-2 Tbsp chopped fresh coriander or basil for serving
1 cup jasmine rice

For the Dressing
1 tsp each of chopped fresh chilli and ginger
1 Tbsp honey
3 tsp sesame oil
2 Tbsp soy sauce
Juice of 2 limes, zest of 1 lime
Mix together and check for seasoning

How to
Cook the jasmine rice according to packet instructions, substituting coconut milk for water, or half water and half coconut milk if you prefer.

Pre-heat your oven to 180C and then on the stove-top heat a heavy-based ovenproof pan on med-high heat. Prepare your duck breast by making 2-3 diagonal cuts through the skin. This will release the fat when the duck cooks.

Cook the duck breast skin-side down for about 4 minutes, then turn over, and place in the oven to cook for a further 5 minutes, or until just pink in the middle. Remove, cover lightly with tin foil and set aside to rest.

Tip out any excess fat from the duck that has remained in the pan, add in the Chinese Vegetables. Fry gently for 6-8 minutes (if using from frozen). Remove and set aside.

Prepare your dressing as explained and have it ready for spooning over once you have plated up the food. To plate up, slice the duck breasts thinly at an angle, and then spoon jasmine rice into warmed bowls, add in the Chinese veg and then the duck. Drizzle over the sauce, sprinkle over your chopped fresh basil or coriander and enjoy.

Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.

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