MOB Kitchen Recipe created by MOB Kitchen

Sticky Glazed Duck

45 mins
  • Cook: 45 mins

Delicious duck breast with a crispy skin glazed with a sweet, spiced sauce and served perfectly with Tilda Fragrant Jasmine Rice.

Tildalicious tip: Don’t be shy when it comes to browning the duck skin – you want it to be extra crispy and golden. When it cooks with the marinade in the oven, it will soften a little.

Ingredients

  • 2 pouches Tilda Fragrant Jasmine rice
  • 4 tbsp cranberry sauce
  • 1 tbsp soy sauce
  • 1 tsp cinnamon
  • 2 cloves of garlic
  • 4 duck breasts
  • 1 tbsp Chinese five spice
  • 1 tbsp black onion seeds
  • 2 spring onions
  • Salt
  • Pepper
  • Olive oil

Cook

  1. Preheat oven 180°C/356°F
  2. Mix all the marinade ingredients together - the cranberry sauce, soy sauce, cinnamon, crushed garlic cloves, salt, pepper and 1 tsp of vegetable oil, then set aside
  3. Score all of the duck breast skin in a criss-cross pattern and season with salt and pepper
  4. Heat a non-stick frying pan with a drizzle of vegetable oil on a medium heat. Place a duck breast in the pan skin-side down and brown the duck fat until golden and crispy - this will take about 5-8 minutes for each breast. Turn over to lightly brown the flesh side for 1-2 minutes, then remove from the pan and repeat with your remaining duck breasts. Set aside your pan with the duck fat in it for later
  5. Transfer the duck breasts to a lined baking tray and pour a spoonful of marinade on each breast,, leaving some to serve at the end. Roast the duck for 15 minutes. Half way through the cooking time, spoon the juices that collect in the tray over the duck breasts. When the duck is cooked, cover the baking tray with some aluminium foil and leave to rest for a couple of minutes
  6. While your duck is cooking, in the same pan as you used to brown the duck, heat up the Tilda Fragrant Jasmine Rice in all the delicious duck juices. Stir in the five spice
  7. Slice the duck and plate up your spiced rice, adding the slices of duck onto each bowl of rice. Add a few spoonfuls of the remaining marinade on each portion of duck. Garnish each bowl with thinly sliced spring onions and a sprinkle of black onion seeds

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