Hoisin duck, mango & wild rice bowls

Name: Hoisin duck, mango & wild rice bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 60 g white basmati; 60 g wild rice; 340 g Gressingham Duck Breasts; 2 tbsp hoisin sauce; 1 lime, juice; 1 handful roughly chopped coriander; ½ mango, cut into matchsticks; 2 salad onions, cut into matchsticks; 50 g wild rocket leaves

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Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Plusresting

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60g white basmati
60g wild rice
340g Gressingham Duck Breasts
2 tbsp hoisin sauce
1 lime, juice
1 handful roughly chopped coriander
½ mango, cut into matchsticks
2 salad onions, cut into matchsticks
50g wild rocket leaves

Preheat the oven to 200˚C, gas mark 6. Cook the rice according to pack instructions, then drain and toss with the sesame oil; set aside. Meanwhile, score the skin of the duck breasts in a criss-cross pattern and season. Heat a frying pan over a medium to high heat with no oil. Once hot, place the duck breasts skin-side down in the pan and cook for 5 minutes until the skin becomes golden brown; turn over and seal the fl esh for 1 minute. Pour off the excess fat regularly.
Transfer to an ovenproof dish. Brush all over with the hoisin sauce, and put in the oven for 15-18 minutes until the meat is thoroughly cooked and the juices run clear. Remove and rest for 5-10 minutes, then slice the duck.
Toss the rice with the lime juice and coriander and divide between 2 shallow bowls. Top with the sliced duck breast, mango, salad onions and rocket, spooning over any roasting juices from the duck.