Sweet & Sour Duck Breast
For 2 (For 4)
Shiitake Mushrooms: 1 punnet (2 punnets)
Tenderstem Broccoli: 200g (400g)
Ginger: 2 pieces (4 pieces)
Garlic clove: 3 (6)
Jasmine Rice: 150g (300g)
Chicken Stock Pot: 1 (2)
Duck Breast: 2 (4)
Sesame Oil: 1 pod (2 pods)
Red Chilli Flakes: 1 pod (2 pods)
Soy Sauce: 1 pod (2 pods)
Tamarind Concentrate: 1 pod (2 pods)
Palm Sugar: 2 pods (4 pods)
Honey: 2 pods (4 pods)
Per serving: Energy (kcal) 504 Fat 17g of which saturates 4g Carbohydrates 51g of which sugars 21g Protein 35g Salt 2.77g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Sweet & sour isn’t so much a recipe as an entire flavour balance philosophy, rumored to have originated in the form of a lightly sugared vinegar dipping sauce from Hunan province, China. Here, tamarind's refined tang is cooked down into a glaze, coating tender, juicy skin-on duck breasts. Served with elegant chilli tenderstem and shiitake mushroom rice.
Preparation time:For 2 - 30 minsFor 4 - 40 mins
Cooking time:For 2 - 45 minsFor 4 - 55 mins
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