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  • 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

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


Free range duck breasts are available from selected Woolworths stores or online from

See more recipes featuring duck here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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