with Cucumber Slaw and Fried Rice
Ingredients: Duck breast • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Basmati rice • Hoisin sauce (soy, sesame, mustard) (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Cucumber • Lime • Mirepoix (onion, carrot, celery) • Red onion • Jalapeno • Cilantro • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor).
Allergens
Utensils
Tags
Duck Breast
2 unit(s)
Flour Tortillas
6 unit(s)
Basmati Rice
0.75 cup
Hoisin Sauce
8 tbsp
Lime
2 unit(s)
Jalapeño
1 unit(s)
Cilantro
14 g
Mirepoix
113 g
Red Onion
1 unit(s)
Vegetable Stock Powder
7.5 g
Mini Cucumber
2 unit(s)
Salt*
0.125 tsp
Pepper*
0.125 tsp
Oil*
1 tbsp
Sugar*
0.5 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, stock powder and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, pat duck dry with paper towels.
Using a sharp knife, score skin side of duck in a criss-cross pattern. Season with salt and pepper. - To a cold, large non-stick pan, add duck breasts skin-side down. Cook over medium for 10-12 min, until skin is crispy. Transfer duck to a foil-lined baking sheet, skin-side down. Reserve 1 tbsp (2 tbsp) duck fat in the pan. (NOTE: Reserve the pan and fat for use in step 5.)
- Brush half the hoisin sauce over top
- Roast duck in the middle of the oven for 8-13 min, until cooked through.**
- Meanwhile, roughly chop cilantro.
- Finely chop cucumber.
- Zest, then juice lime.
- Peel, then thinly slice half the onion (use whole for 4 servings).
- Finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeño!)
- To a medium bowl, add cucumber, lime zest, lime juice, onions, half the cilantro and half the jalapeños (TIP: Like things spicy? Add more jalapeños!), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
- Wrap tortillas in foil, then place in the top of the oven for 4-5 min until warm. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Fluff rice with a fork.
- Heat the same pan with reserved duck fat (from step 2) over medium-high.
- When the pan is hot, add mirepoix. Cook for 1-2 min, stirring often, until tender-crisp.
- Add rice. Cook for 2-3 min, stirring often until rice begins to brown.
- Very thinly slice duck.
- Divide tortillas and fried rice between plates.
- Top tortillas with sliced duck, slaw, remaining hoisin sauce and remaining cilantro.
1160
kcal
Calories
32
g
Fat
8
g
Saturated Fat
152
g
Carbohydrate
33
g
Sugar
8
g
Dietary Fiber
67
g
Protein
290
mg
Cholesterol
1930
mg
Sodium
0.3
g
Trans Fat
1600
mg
Potassium
250
mg
Calcium
14
mg
Iron
