Sweet Glazed Sticky Duck with Tilda Fragrant Jasmine Rice

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Step 1.

Preheat your oven 180°C/356°F.

Step 2.

Mix all the marinade ingredients together - cranberry sauce, soy, cinnamon, crushed garlic cloves, salt, pepper and 1 teaspoon of vegetable oil, then set aside.

Step 3.

Score all the skin of duck breast in a criss cross pattern and season with salt and pepper.

Step 4.

Heat a non-stick frying pan with a little 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.

Step 5.

Transfer the duck breasts to a lined baking tray and pour on your marinade, a spoonful on each breast, leaving some of the sauce 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

Step 6.

While your duck is cooking, in the same pan as you used to brown the duck, heat up the Fragrant Jasmine Tilda Rice in all the yummy duck juices. Stir in the Five Spice.

Step 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. Enjoy!

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

4 Tbsp Cranberry Sauce
1 Tbsp Soy Sauce
1 Tsp Cinnamon
2 Cloves of Garlic
1 Tbsp Chinese Five Spice
4 Duck Breasts
2 x 250g Pouches of Fragrant Jasmine Tilda Rice
1 Tbsp Black Onion Seeds
2 Spring Onions
Vegetable Oil