Five Spiced Duck Breast With Bok Choy And Gai Larn

This is a very simple recipe that is quick and easy to do and tastes wonderful. I love duck and cook it all the time, whilst i have made duck with fruit sauces and asian sauces and they are wonderful. Sometimes i think you can over complicate recipes and they are tasty, but they are time consuming with lots of steps and sometimes simple is the best way to go.

Steps

Cut diagonal slits in the skin being careful not to go all the way through to the flesh rub five spice over breasts.

Heat a pan and add duck skin side down cook for 8-10 minutes to crisp up skin and render fat.

Place breasts on a wire rack in an oven proof dish.

Cook in pre-heated oven 180c for about 25 minutes , or until cooked as desired.

Remove duck from oven , allow to rest for about 5 minutes then slice along slits.

While the duck is cooking cut the ends off of the bok choy and trim gai lan , in a large pan or wok , add soy , garlic , star anise and gai lan stir-fry a few minutes.

Add water , bok choy , chicken stock and sugar stir-fry a few minutes more and then add onions and cook about a minute more remove vegetables to warm serving plates.

Mix a little water with the cornflour and add to sauce , thicken slightly.

If not using a wok you will probably have to cook the vegetables longer as regular pans do not get as hot as woks.

To serve: arrange vegetables on a plate .

Ingredients

duck breasts, five-spice powder, garlic cloves, soy sauce, star anise, gai lan, bok choy, water, chicken stock, honey, green onions, cornflour