Hoisin roasted duck with chilli vegetables

Name: Hoisin roasted duck with chilli vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 340 g pack 2 Gressingham Duck Breasts, skin scored; 3 tbsp Sharwood’s Hoisin & Spring Onion Stir Fry Sauce; 1 tbsp sesame seeds; 2 tsp Lee Kum Kee Chiu Chow Chilli Oil (approx. 1-2 tsp); 1 tbsp Vegetable oil; 300 g head broccoli, cut into small florets; 320 g Waitrose Asian Fusion Mushroom Stir Fry; 2 tbsp soy sauce; 1 tbsp clear honey

This recipe uses the authentic regional chilli sauce from Chiu Chow in China. It’s made by blending preserved chillies and garlic with soy bean oil, to produce a warming chilli sauce with a fiery kick. Use this sauce as a dipping side dish, in cooking or stir frying

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

340g pack 2 Gressingham Duck Breasts, skin scored
3 tbsp Sharwood’s Hoisin & Spring Onion Stir Fry Sauce
1 tbsp sesame seeds
2 tsp Lee Kum Kee Chiu Chow Chilli Oil (approx. 1-2 tsp)
1 tbsp Vegetable oil
½ x 300g head broccoli, cut into small florets
320g Waitrose Asian Fusion Mushroom Stir Fry
2 tbsp soy sauce
1 tbsp clear honey

Method

Preheat the oven to 200°C, gas mark 6.
Heat a small frying pan and fry the duck, skin side down for 5 minutes until golden, turn over and cook for 30 seconds to seal. Transfer to a small roasting tin and pour over the hoisin sauce and sprinkle with sesame seeds, bake for 15 minutes for medium (10 minutes for rare). Allow to rest for a few minutes.
Meanwhile, heat the oils in a wok or frying pan and fry the broccoli for 3-4 minutes, add the mushroom stir fry and cook for 2 minutes. Stir in the soy sauce and honey and cook for 1 minute.
Slice the duck and serve with the chilli vegetables, pouring over the excess duck juices.