Five-Spice Seared Duck Breasts with Honey and Raspberry Sauce & Wilted Pak Choi and Spring Onions SERVES 4
For a good few years now, I’ve been able to grow pak choi in our vegetable garden.
Having grown up with a vegetable patch full of the old reliables – turnips, carrots,
potatoes and the like – pak choi seems delightfully exotic. It’s amazing what the climate
in Ireland can produce!
- 4 x 200g duck breasts, skin on
- 1 tsp five-spice powder
- salt and freshly ground
- black pepper
FOR THE SAUCE
- 1 tbsp butter
- 1 orange, zest and juice
- 2cm fresh root ginger, grated
- 3 tbsp honey
- 200g raspberries
FOR THE VEGETABLES
- rapeseed oil, for sautéing
- 1 red chilli, finely sliced
- ½ tsp ground cumin
- 6 spring onions, trimmed and sliced lengthways into 3
- 2 pak choi, trimmed and sliced lengthways
- bunch of coriander,chopped
To prepare the duck, score the duck breasts diagonally each way with a sharp knife and rub with the five-spice powder, salt and freshly ground black pepper. Place the duck, skin side down, into a large cold frying pan and leave to cook slowly on a low heat until the skin is golden and the duck fat has melted into the pan. Turn the duck breasts over, increase the heat to medium and cook for a further 5 minutes approximately, until tender but still pink in the middle. Remove from the pan, cover and keep warm
To make the sauce, heat the butter in a saucepan over a medium heat. Add the orange juice and zest and simmer for 2 minutes before adding the ginger, honey and raspberries. Simmer for 2 minutes and set aside. To prepare the vegetables, heat some oil in a large frying pan over a high heat. Add the red chilli, cumin and spring onions and sauté for 1 minute before adding the pak
choi and sautéing for a further 2 to 3 minutes. Stir in the chopped coriander.
To serve, place the wilted spring onions and pak choi on a large platter, then slice the duck and arrange the slices on top. Spoon over the raspberry sauce and serve immediately.