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
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
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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
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
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.
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.
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.
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.
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
