2 x 150g duck breasts, skin on
For the marinade:
2 tbsp oyster sauce
1 tbsp Chinese five spice
1 tbsp peanut oil
1 tbsp honey
1-2 tsp dried chilli flakes
2 tbsp soy sauce
1-inch piece of root ginger, peeled and grated
2 tbsp rice wine vinegar
Stir-fried pak choi
Rice or noodles
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Pat the duck breasts dry with kitchen paper. Use a sharp knife to cut a criss-cross pattern in the skin of the breasts, being careful not to cut all the way through to the meat.
- Put all the ingredients for the marinade into a bowl and mix well. Add the duck breasts and turn to coat, then place in the fridge to marinate for half an hour. Remove from the fridge and allow to come up to room temperature.
- Take the breasts out of the marinade, reserving the marinade. Place the breasts in a dry, cold non-stick pan over a medium heat, skin side down. Cook for 6-8 minutes or until the skin is very crisp, then carefully drain off the fat into a small bowl. Turn the breasts over and cook for a further 2-3 minutes. Remove the breasts to a rack in a roasting dish and cook in the middle of the oven for 12-15 minutes, depending on how rare you like it.
- Transfer to a warm plate, cover with tin foil and allow to rest for 7-8 minutes. Meanwhile, pour the reserved marinade into a small pan and bring to the boil.
- Slice the duck breasts and place on a bed of pak choi. Drizzle the sauce over the dish and serve with rice or noodles.