Main courses · Meat & poultry
Five-spice duck with mushrooms, Asian vegetables and rice
The duck breasts in this recipe are gently steamed and then pan-seared, resulting in tender meat that is beautifully infused with spices. The sweet and sour glaze and the vegetables and rice make this a complete and festive main dish. And do try the vegetarian version with tofu – an excellent alternative to duck.
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Details
- Difficulty
- Advanced
- Prep
- 45 min
- Active
- 45 min
- Cook
- 65 min
- Total
- 65 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Hard
- fresh ginger
- 15 g
- garlic
- 2 cloves
- duck breast fillets, skin on
- 700 g
- Chinese five-spice powder
- 2–3 tbsp
- salt
- 2 pinches
- water
- 1.2 kg
- vegetable stock paste, homemade
- 2 tsp
- soy sauce
- 80 g
- white long-grain rice
- 200 g
- pak choi
- 200 g
- broccoli florets
- 100 g
- fresh mushrooms
- 250 g
- toasted sesame oil
- 2 tsp
- honey
- 3–4 tbsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 42 g
- Energy
- 2,510.4 kJ
- Calories
- 600 kcal
- Fat
- 20 g
- Fibre
- 6.5 g
- Carbohydrates
- 60 g
Cooking instructions are available on the original Cookidoo® page.
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