| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Duck breasts |
| 2 |
bn |
Bok choy |
| 4 |
sm |
Beetroot |
| 500 |
ml |
Reduced chicken stock |
| 4 |
tb |
Apple balsamic; (optional) |
| 100 |
ml |
Light soy sauce |
| 100 |
ml |
Hoi sin sauce |
| 50 |
ml |
Oyster sauce |
| 50 |
ml |
Honey |
| 50 |
ml |
Shao hsing; (rice wine vinegar) |
| 3 |
ts |
Five spice |
INSTRUCTIONS
MARINADE
Combine marinade, trim duck breast and marinate overnight.
Wash bok choy.
Wrap beetroot in foil, with a little butter and seasoning. Roast at
180c until tender. Peel and cut into four.
Pre-heat oven to 205c. Sear the duck breasts on either side in a hot
pan. Be careful not to burn the marinade. Roast in the oven until
medium-rare. About 8 minutes.
Quickly stir fry bok choy with the beetroot in a little oil.
Slice duck breast and place in the middle of 4 plates. Add the bok
choy and beetroot mix and ladle around some chicken stock. Finally
drizzle with apple balsamic, if using.
Converted by MC_Buster.
Per serving: 78 Calories (kcal); trace Total Fat; (0% calories from
fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 1139mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
0 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.
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