Chilli and Honey Glazed Duck Breast with Bok Choi
Serves
4
Ingredients
4 x Duck breasts
1 x Pureety Smoked Chilli and Blossom Honey Sachet
2tbsp x Vegetable oil
2 bunches x Bok choi
2tbsp x Garlic oil
Salt and pepper (To taste)
Preparation
Pre heat an oven to 180 C.
Place a pan of salted water on the stove and bring to the boil.
Firstly trim any excess fat from the duck breasts and score the skin with a sharp knife.
Next place the breasts on a plate and cover with the Pureety Smoked Chilli and Blossom Honey sachet and leave for 10 minutes to marinate.
Then remove the bok choi leaves and wash in cold water and drain.
Cooking Method
When the duck breasts have been marinating for 10 minutes heat up a large frying pan over a high heat and add the vegetable oil until smoking.
Then place the duck breasts into the pan (skin side down) and fry for 30 seconds - 1 minute or until the skin is golden brown. (Be very careful doing this as the hot oil may well splash if the breast is not placed in the pan with care!)
Next turn the breast over with tongs (again taking great care!) and place the breast in the pre heated oven for 6-8 minutes.
Meanwhile, place another frying pan on a high heat.
Then take the bok choi leaves and place in the pan of boiling water for approximately 1-2 minutes and remove.
Place the garlic oil into the now hot frying pan, and when smoking add the bok choi and fry for 2 minutes, season and place on the serving plates.
Remove the cooked duck breasts from the oven and leave to rest for 3 minutes. Place on top of the bok choi and serve immediately.
Comments (0)
Add Comment