• 150g Duck Breast Duck Breast, skinless, roasted
• 150g jasmine rice Jasmine Rice, boiled
• 80g bean sprouts Bean Sprouts
• 80g mushrooms Mushrooms
• 15g honey Honey
• 15g soy sauce Soy Sauce
• 3 cloves garlic, minced Garlic
• 15g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the beansprouts and mushrooms, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

   Pan-roast the duck breast for 4 minutes per side, then rest for 5 minutes and slice thinly.

4. 4

   Mix the honey, soy sauce and garlic. Pour into the hot pan and reduce for 1-2 minutes until it coats the back of a spoon.

5. 5

   Meanwhile, steam or stir-fry the beansprouts and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: jasmine rice first, then the veg and duck breast, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.