What’s Cooking?

Computer Tips

ingredients

120g white basmati and wild rice 1 tsp toasted sesame oil 340g pack Gressingham 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

(Serves 2) method

1. Preheat the oven to 200˚C, gas mark 6. Cook the rice according to pack instructions, 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 fl esh for 1 minute. Pour off the excess fat regularly. 2. 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. 3. 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.