| 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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