How to make hoisin duck, mango and wild rice bowl in 35 minutes

Prep: 10 minutes, plus resting
Cook: 25 minutes

Serves 2

120g white basmati and wild rice 
1 tsp toasted sesame oil 
340g duck breasts
2 tbsp hoisin sauce 
1 lime, juice 
Handful roughly chopped coriander 
½ mango, cut into matchsticks 
2 salad onions, cut into matchsticks 
50g wild rocket leaves

Preheat the oven to 200C/gas mark 6. Cook the rice with pack instructions or your usual method, then drain and toss with the sesame oil; set aside. Meanwhile, score the skin of the duck breasts in a criss-cross pattern and season. Heat a frying pan over a medium to high heat with no oil. Once hot, place the duck breasts skin-side down in the pan and cook for 5 minutes until the skin becomes golden brown; turn over and seal the flesh for 1 minute. Pour off the excess fat regularly.

Transfer to an ovenproof dish. Brush all over with the hoisin sauce, and put in the oven for 15-18 minutes until the meat is thoroughly cooked and the juices run clear. Remove and rest for 5-10 minutes, then slice the duck.

Toss the rice with the lime juice and coriander and divide between 2 shallow bowls. Top with the sliced duck breast, mango, salad onions and rocket, spooning over any roasting juices from the duck.

Cook’s tip: Once cool, keep the excess duck fat in the fridge in a sealed container for up to 5 days. Use it for roasting potatoes.

Recipe and image courtesy of Waitrose