February 3, 2020
Ingredients – serves 2
· x2 250g duck breasts, score the skin
· The juice of 4 oranges
· The zest of 1 orange
· 200g honey
· 200ml light soy sauce
· x2 star anise
· ½ a cinnamon stick
· x1 clove
· x6 pieces of Pak Choi
· Orange segments to garnish
· Cornflour, 1tsp mixed with water per 200ml of sauce
– Place the honey, orange juice, soy sauce, both star anise, cinnamon stick and clove into a pan and bring to the boil.
– Cook for 5-10 minutes, check the flavour, remove from the heat and set aside for 10 minutes.
– Strain the sauce through a fine sieve. The sauce can be made in advance and stored in the fridge for up to one week before use.
– Add the cornflour to water and stir together. Set to one side.
– Heat a frying pan up on high heat, add no oil to the pan as duck has a lot of fat on the skin.
– Add the duck breasts to the pan skin side down.
– Cook the duck for 2 minutes or until the skin starts to go lightly brown. Place in the oven at 180c for 9 minutes, or for more/less time depending on the size of the duck breasts or how you like it cooked.
– Remove the duck from the oven, place on a resting tray skin side up. Rest for 3-5 minutes.
– Prepare the Pak Choi by cutting it into halves and washing well with cold water.
– Dip the Pak Choi into boiling salted water for 30-40 seconds, remove from the water and drain well.
– Place the Pak Choi on a plate.
– Thinly slice the duck and place alongside the Pak Choi.
– Warm up the sauce and add the cornflour mixture to help thicken it. Add orange segments to the sauce and pour over the duck and Pak Choi.
– Serve green vegetables, Jasmine rice or egg noodles alongside the duck.