Hoisin Duck & Sweet Potato Bowls

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 pinch
• butter
  1 tbsp
• cremini mushrooms
  8 oz
• duck breasts
  2 pieces
• ginger
  1 tbsp
• hoisin sauce
  2 tbsp
• jasmine rice
  1 c
• mayonnaise
  2 tbsp
• olive oil
  1 tbsp
• salt
  1 pinch
• scallions
  2 pieces
• sesame seeds
  1 tbsp
• sour cream
  2 tbsp
• soy sauce
  1 tbsp
• sriracha
  1 tbsp
• sweet potato
  1.25 lbs
• water
  1.25 c

🍳 Cookware

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

1. 

   1

   Adjust rack to top position 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 ½-inch pieces. Trim and quarter cremini mushrooms . Core, deseed, and dice bell pepper into ½-inch pieces.

   scallions: 2 pieces, ginger: 1 tbsp, sweet potato: 1.25 lbs, cremini mushrooms: 8 oz, bell pepper: 1 unit
2. 

   2

   Melt butter in a small pot over medium-high heat. Add scallion whites and ginger; cook, stirring, until fragrant ⏱️ 1 minutes . 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 . Keep covered off heat until ready to serve.

   butter: 1 tbsp, jasmine rice: 1 c, water: 1.25 c, salt: 1 pinch
3. 

   3

   Meanwhile, in a medium bowl , toss sweet potato and mushrooms with a drizzle of olive oil , half the hoisin sauce , salt, and black pepper . Spread out on one side of a baking sheet . Toss bell pepper on empty side with a drizzle of olive oil, salt, and pepper. Roast on top rack until veggies are just tender ⏱️ 15 minutes .

   olive oil: 1 tbsp, hoisin sauce: 2 tbsp, black pepper: 1 pinch
4. 

   4

   While veggies roast, in a small bowl , combine mayonnaise , sour cream , soy sauce , and as much sriracha as you like. Start with half the sriracha, then taste and add more if desired.

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

   5

   Once veggies have roasted ⏱️ 15 minutes , remove baking sheet from oven. Using a spatula, carefully toss sweet potato and mushrooms with remaining hoisin sauce and half the sesame seeds . Return to oven until veggies are tender and glaze is tacky ⏱️ 7 minutes .

   sesame seeds: 1 tbsp
6. 

   6

   While filling finishes, season duck breasts with salt and pepper. Sear in a large pan over medium-high heat until golden and cooked through. Fluff rice with a fork and season with salt; divide between bowls. Arrange sweet potato, mushrooms, bell pepper, and sliced duck over rice in separate sections. Drizzle everything with sriracha soy mayo. Top with scallion greens and remaining sesame seeds. Serve.

   duck breasts: 2 pieces