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

4 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Plusresting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

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.