Ingredients:

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)

Nutritional Information:

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.

Recipe Description:

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