Ingredients

Method

• 4 free-range duck breasts
• 200 g bok choy
• 200 g tatsoi
• 2 cups chopped litchis
• For the marinade, combine
• 2 star anise
• 3 t Chinese five-spice
• 1 cup teriyaki sauce
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste
• Juice of 1/2 a lemon

Method

Ingredients

Preheat the oven to 180°C.

Score the duck fat. Pour over the marinade and leave for 30 minutes.

In a nonstick pan over a very high heat, place the duck breasts skin side down and sear for 2 minutes a side. Then transfer to the oven for 15 minutes, or until cooked through to your liking.

Blanch the bok choy and tatsoi in a little hot water. Drain and squeeze over the lemon juice.

Slice the duck breasts and arrange on the wilted greens. Add the remaining marinade and litchi to a pan and quickly stir-fry until heated through and coated. Serve warm with the duck.

Per serving: 1453.3 kJ, 31.8 g protein, 13.9 g fat, 22 g carbs

TASTE'S TAKE:

Free range duck breasts are available from selected Woolworths stores or online from www.woolworths.co.za

See more recipes featuring duck here.