Hoisin Duck & Sweet Potato Bowls

🥘 Ingredients

• bell pepper
  1 unit
• butter
  1 tbsp
• cremini mushrooms
  8 oz
• duck breasts
  24 oz
• ginger
  1 thumb
• hoisin sauce
  2 tbsp
• jasmine rice
  ¾ cup
• mayonnaise
  2 tbsp
• oil
• pepper
• salt
• scallions
  2 unit
• sesame seeds
  2 tbsp
• sour cream
  1 tbsp
• soy sauce
  1 tbsp
• sriracha
  1 tsp
• sweet potato
  1 unit
• water
  1¼ cups

🍳 Cookware

• small pot
• medium bowl
• baking sheet
• small bowl
• paper towel
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate ginger . Dice sweet potato into 1/2-inch pieces. Trim and quarter cremini mushrooms (skip if your mushrooms are pre-sliced!). Core, deseed, and dice bell pepper into 1/2-inch pieces.

   scallions: 2 unit, ginger: 1 thumb, sweet potato: 1 unit, cremini mushrooms: 8 oz, bell pepper: 1 unit
2. 

   2

   Melt butter in a small pot over medium-high heat. Add scallion whites and 1 TBSP ginger (2 TBSP for 4); cook, stirring, until fragrant, ⏱️ 1 minute . Stir in jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes or up to 18 minutes. Keep covered off heat until ready to serve.

   butter: 1 tbsp, jasmine rice: ¾ cup, water: 1¼ cups, salt
3. 

   3

   Meanwhile, in a medium bowl , toss sweet potato and mushrooms with a drizzle of oil , half the hoisin sauce , salt, and pepper . Spread out on one side of a baking sheet . Toss bell pepper on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, use 2 sheets; roast sweet potatoes and mushrooms on top rack and bell peppers on middle rack.) Roast on top rack until veggies are just tender, about ⏱️ 15 minutes (they’ll finish cooking in step 5).

   oil, hoisin sauce: 2 tbsp, pepper
4. 

   4

   While veggies roast, in a small bowl , combine mayonnaise , sour cream , soy sauce , and as much sriracha as you like. TIP: Start with half the Sriracha, then taste and add more from there if you like things spicy.

   mayonnaise: 2 tbsp, sour cream: 1 tbsp, soy sauce: 1 tbsp, sriracha: 1 tsp
5. 

   5

   Once veggies have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, remove sheet with sweet potatoes and mushrooms; leave bell peppers roasting.) Using a spatula, carefully toss sweet potato and mushrooms with remaining hoisin and half the sesame seeds (save the rest for serving). Return to oven until veggies are tender and glaze is tacky, ⏱️ 5 minutes or up to 8 minutes more. Pat duck breasts dry with paper towel ; season all over with salt and pepper. Place, skin sides down, in a large pan over medium heat. Cook, pouring off fat as it renders, until skin is crisp and most of the fat has rendered, ⏱️ 15 minutes or up to 20 minutes. Flip and cook to desired doneness, ⏱️ 3 minutes or up to 5 minutes more. Turn off heat; transfer to a cutting board to rest.

   sesame seeds: 2 tbsp, duck breasts: 24 oz
6. 

   6

   Fluff rice with a fork and season with salt; divide between bowls. Arrange sweet potato and mushrooms and bell pepper over rice in separate sections. Drizzle everything with as much Sriracha soy mayo as you like. Top with scallion greens and remaining sesame seeds. Serve. Thinly slice duck crosswise; serve atop bowls.