Sticky Duck Breast

Spruce up your evening with this Chinese 5-spice coated duck breast sensation. Add charred pineapple rings and pickled cabbage, all drizzled with a tasty hoisin sauce and you have a tangy taste triumph!

Sticky Duck Breast

with charred pineapple rings & jasmine rice

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Ingredients:

  • Chinese 5-Spice
  • Free-range Duck Breast
  • Free-range Duck Breasts
  • Fresh Coriander
  • Garlic Clove
  • Garlic Cloves
  • Hoisin Sauce
  • Jasmine Rice
  • Lime Juice
  • Pineapple Rings
  • Red Cabbage
  • White Sesame Seeds

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Sticky Duck Breast
  1. BUBBLY RICE

    Place the rinsed rice in a pot. Submerge in 150ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked and tender. Drain if necessary, fluff up with a fork, and return to the pot to stay warm until serving.

  2. QUICK PICKLE

    Place ½ of the lime juice into a bowl with 25ml of water and toss through the shredded cabbage. Set aside to pickle until serving.

  3. TOASTY SEEDS

    Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Also set aside the pan to cool slightly.

  4. SPICED DUCK

    Pat the duck breast dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh, and coat with the Chinese 5-spice to taste. Place the duck breast in the cooled pan skin-side down without oil. Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Drain the excess duck fat and set aside for step 5. Flip the duck breast, and cook for 2-4 minutes on the other side. Remove from the pan on completion and allow to rest before slicing and seasoning.

  5. SAUCY PINEAPPLE

    Return the pan to a medium heat with a drizzle of oil. Char the pineapple rings for 2-3 minutes per side. Remove from the pan and cover to keep warm. Return the pan to a medium heat with the rendered duck fat and a drizzle of oil if necessary. When hot, fry the grated garlic for 30-60 seconds. Add the hoisin sauce, and some lime juice to taste. Just before serving, drain the pickling liquid from the shredded cabbage.

  6. WHAT A BEAUTY!

    Make a bed of rice and pile up the pickled cabbage. Lay the juicy duck slices and charred pineapple rings on top. Drizzle over generous spoonfuls of the sticky sauce. Garnish with the coriander leaves and toasted sesame seeds. Well done, Chef!

  • Jasmine Rice - 75ml

  • Lime Juice - 15ml

  • Red Cabbage - 100g

  • White Sesame Seeds - 5ml

  • Free-range Duck Breast - 1

  • Chinese 5-spice - 5ml

  • Pineapple Rings - 40g

  • Garlic Clove - 1

  • Hoisin Sauce - 25ml

  • Fresh Coriander - 4g

  1. BUBBLY RICE

    Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked and tender. Drain if necessary, fluff up with a fork, and return to the pot to stay warm until serving.

  2. QUICK PICKLE

    Place ½ of the lime juice into a bowl with 50ml of water and toss through the shredded cabbage. Set aside to pickle until serving.

  3. TOASTY SEEDS

    Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Also set aside the pan to cool slightly.

  4. SPICED DUCK

    Pat the duck breasts dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh, and coat with the Chinese 5-spice to taste. Place the duck breasts in the cooled pan skin-side down without oil. Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Drain the excess duck fat and set aside for step 5. Flip the duck breasts, and cook for 2-4 minutes on the other side. Remove from the pan on completion and allow to rest before slicing and seasoning.

  5. SAUCY PINEAPPLE

    Return the pan to a medium heat with a drizzle of oil. Char the pineapple rings for 2-3 minutes per side. Remove from the pan and cover to keep warm. Return the pan to a medium heat with the rendered duck fat and a drizzle of oil if necessary. When hot, fry the grated garlic for 30-60 seconds. Add the hoisin sauce, and some lime juice to taste. Just before serving, drain the pickling liquid from the shredded cabbage.

  6. WHAT A BEAUTY!

    Make a bed of rice and pile up the pickled cabbage. Lay the juicy duck slices and charred pineapple rings on top. Drizzle over generous spoonfuls of the sticky sauce. Garnish with the coriander leaves and toasted sesame seeds. Well done, Chef!

  • Jasmine Rice - 150ml

  • Lime Juice - 30ml

  • Red Cabbage - 200g

  • White Sesame Seeds - 10ml

  • Free-range Duck Breasts - 2

  • Chinese 5-spice - 10ml

  • Pineapple Rings - 80g

  • Garlic Clove - 1

  • Hoisin Sauce - 50ml

  • Fresh Coriander - 8g

  1. BUBBLY RICE

    Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked and tender. Drain if necessary, fluff up with a fork, and return to the pot to stay warm until serving.

  2. QUICK PICKLE

    Place ½ of the lime juice into a bowl with 75ml of water and toss through the shredded cabbage. Set aside to pickle until serving.

  3. TOASTY SEEDS

    Place the sesame seeds in a large pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Also set aside the pan to cool slightly.

  4. SPICED DUCK

    Pat the duck breasts dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh, and coat with the Chinese 5-spice to taste. Place the duck breasts in the cooled pan skin-side down without oil. Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Drain the excess duck fat and set aside for step 5. Flip the duck breasts, and cook for 2-4 minutes on the other side. Remove from the pan on completion and allow to rest before slicing and seasoning.

  5. SAUCY PINEAPPLE

    Return the pan to a medium heat with a drizzle of oil. Char the pineapple rings for 2-3 minutes per side. Remove from the pan and cover to keep warm. Return the pan to a medium heat with the rendered duck fat and a drizzle of oil if necessary. When hot, fry the grated garlic for 30-60 seconds. Add the hoisin sauce, and some lime juice to taste. Just before serving, drain the pickling liquid from the shredded cabbage.

  6. WHAT A BEAUTY!

    Make a bed of rice and pile up the pickled red cabbage. Lay the juicy duck slices and charred pineapple rings on top. Drizzle over generous spoonfuls of the sticky sauce. Garnish with the coriander leaves and toasted sesame seeds. Well done, Chef!

  • Jasmine Rice - 225ml

  • Lime Juice - 45ml

  • Red Cabbage - 300g

  • White Sesame Seeds - 15ml

  • Free-range Duck Breasts - 3

  • Chinese 5-spice - 15ml

  • Pineapple Rings - 120g

  • Garlic Cloves - 2

  • Hoisin Sauce - 75ml

  • Fresh Coriander - 12g

  1. BUBBLY RICE

    Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and steam with the lid on for 10 minutes until cooked and tender. Drain if necessary, fluff up with a fork, and return to the pot to stay warm until serving

  2. QUICK PICKLE

    Place ½ of the lime juice into a bowl with 100ml of water and toss through the shredded cabbage. Set aside to pickle until serving.

  3. TOASTY SEEDS

    Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Also set aside the pan to cool slightly.

  4. SPICED DUCK

    Pat the duck breasts dry with paper towel. Using a sharp knife, cut broad, cross-hatch slits into the duck skin, without piercing the flesh, and coat with the Chinese 5-spice to taste. Place the duck breasts in the cooled pan skin-side down without oil. Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Drain the excess duck fat and set aside for step 5. Flip the duck breasts, and cook for 2-4 minutes on the other side. Remove from the pan on completion and allow to rest for before slicing and seasoning.

  5. SAUCY PINEAPPLE

    Return the pan to a medium heat with a drizzle of oil. Char the pineapple rings for 2-3 minutes per side. Remove from the pan and cover to keep warm. Return the pan to a medium heat with the rendered duck fat and a drizzle of oil if necessary. When hot, fry the grated garlic for 30-60 seconds. Add the hoisin sauce, and some lime juice to taste. Just before serving, drain the pickling liquid from the shredded cabbage.

  6. WHAT A BEAUTY!

    Make a bed of rice and pile up the pickled cabbage. Lay the juicy duck slices and charred pineapple rings on top. Drizzle over generous spoonfuls of the sticky sauce. Garnish with the coriander leaves and toasted sesame seeds. Well done, Chef!

  • Jasmine Rice - 300ml

  • Lime Juice - 60ml

  • Red Cabbage - 400g

  • White Sesame Seeds - 20ml

  • Free-range Duck Breasts - 4

  • Chinese 5-spice - 20ml

  • Pineapple Rings - 160g

  • Garlic Cloves - 2

  • Hoisin Sauce - 100ml

  • Fresh Coriander - 15g

Woolies Products in this dish

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Views: 770