Orange Hoisin Duck Confit
Enjoy a multi-dish culinary tour of a new destination!
- Fish
- Soy
- Wheat
- Sesame
This indulgent Asian-inspired meal makes restaurant-quality duck confit easy enough for any night at home. The duck is seared until the skin is golden brown and crispy, then topped with a rich, glossy orange hoisin sauce. Served over garlic-ginger scallion rice with crispy onions, the duck is accompanied by a sweet and spicy cucumber-radish salad with ponzu dressing, Korean chili flakes, and a sprinkling of sesame seeds.
Ingredients
18 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
10 teaspoon
Rice Wine Vinegar
1 teaspoon
Korean Chili Flakes
3 ounce
Orange Sauce
(Contains: Soy)
½ tablespoon
Sesame Seeds
(Contains: Sesame)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
3 unit
Radishes
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Orange
14 ounce
Duck Confit
2 unit
Scallions
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
1 unit
Cucumber
¾ cup
White Rice
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, halve orange; squeeze juice from half the orange into a small bowl. Peel remaining orange and dice into ½-inch pieces. Trim and halve cucumber lengthwise. Place under a plate; press down until cucumber breaks open. Chop into ½-inch pieces. Trim and thinly slice radishes. Trim and thinly slice scallions.
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To bowl with orange juice, add diced orange, orange sauce, hoisin, and half the vinegar.
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In a medium bowl, whisk together ponzu, remaining vinegar, ½ tsp sugar (1 tsp for 4 servings), chili flakes to taste, and a pinch of salt.
-
Add cucumber, radishes, scallions, and half the sesame seeds (all for 4); toss until coated.
-
Set aside to marinate, stirring occasionally, until ready to serve.
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Heat a drizzle of oil in a medium, preferably ovenproof, pan (large, preferably ovenproof, pan for 4 servings) over medium-high heat. Add duck, skin side down; cook until crisped and golden brown, 4-5 minutes.
-
Flip duck and transfer pan to oven. (If your pan isn’t ovenproof, transfer duck to a baking sheet.) Roast on top rack until duck is warmed through, 8-10 minutes.
- Transfer duck to a plate and cover to keep warm. Reserve pan.
-
Add orange juice mixture to pan used for duck and bring to a simmer over medium-high heat. Cook until sauce has thickened, 1-2 minutes. TIP: If sauce seems too thick, add a splash of water.
-
Fluff rice with a fork; stir in garlic-ginger scallion paste, crispy fried onions, salt, and pepper.
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Divide rice and cucumber salad between plates. Top rice with duck. Spoon orange hoisin sauce over duck and serve.
