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Serves: 2 Asian dishes are always a good place to turn to when looking for speedy & simple. Very few dishes require any form of long slow cooking, preferring high heat, fresh ingredients and store cupboard staples to create dishes in minutes. This duck recipe combines classic stir fry technique (the vegetables) with the best way (in our opinion) of getting the most from a lovely duck breast…
Ingredients Core ingredients
2 duck breasts, skin trimmed & scored in a cross hatch
250g pak choi, sliced
2 inch piece of ginger, julienned or finely chopped
1 clove of garlic, crushed
1 red chilli, finely chopped
4 spring onions, sliced on the angle into strips
A handful of fresh coriander, roughly chopped
Groundnut oil
Sea salt & black pepper
To make the sauce
1 tablespoon of soy sauce
1 tablespoon of honey
2 tablespoons of oyster sauce
1 teaspoon of cornflour mixed with 2 teaspoons cold water until no lumps left
Method Making the duck and sauce
Chop up and prepare all your ingredients in advance. Whisk all the sauce ingredients together and set to one side.
Preheat the oven to 180C
Heat a frying pan to a medium heat with a tiny dash of groundnut oil and lay the duck breasts in skin side down. Take your time over allowing the skin to crisp up, around 10 minutes, as this will ensure the fat melts away rather than trapping it against the meat.
When the skin is nicely browned transfer it to a baking tray and pop into the oven for about 8 minutes until cooked through but still a little pink. Take out of the oven and set to one side to rest for 5 minutes
Heat some oil in a wok or frying pan over a high heat and fast fry the ginger, garlic, chilli and spring onions, stirring constantly for a couple of minutes. Add your sauce ingredients and stir until the sauce thickens then throw in the sliced pak choi and saute until just wilted.
Pile onto plate and top with slices of your rested duck breast and the fresh coriander. Serve straight away.
