Crispy five-spice duck breasts
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free Fat conscious Heart friendly
- 15 minutes, plus marinating time
- 25 minutes
- Cluver Pinot Noir 2007
- Buy Ingredients Here
Ingredients
- 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
Cooking Instructions
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
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