INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 350F/180C. Put the duck breasts in a small
ovenproof pan on medium heat and fry skin side down for a few minutes
to render the fat. Sprinkle with salt and pepper, turn over and brown
the other side for 1 minute. Wipe any fat out of the pan, return the
duck, place in the oven and bake for 20 minutes. Transfer to a
chopping board and keep warm.  The sauce: pour all the pan juices into
a saucepan with the stock and  lychee syrup. Boil until reduced to 1
1/2 cups - about 15 minutes.  Pour into a fat strainer, then pour the
defatted stock back into the  saucepan and set aside.  Pour the oil
into a large frying pan on medium-high heat and fry the  white parts of
the spring onions and the pepper for 1 minute. Add  water chestnuts,
mangetout, ginger and green parts of the spring  onions. Deglaze the
pan with the defatted stock mixture then stir in  16 lychees and the
soy sauce. Bring to a boil, remove from the heat,  stir in the
arrowroot slurry, return to the heat and boil until  thickened, about
30 seconds.  The bok choy: wash the stems carefully. Place the heads on
a steamer  tray, cover and steam for 3 minutes. Season lightly with
salt and  pepper.  To serve: Remove and discard the heavy fat and skin
from the duck,  then cut each breast across the grain into 1/4" slices.
Place a  steamed bok choy head in the middle of each plate and fan out
the  leaves. Spoon the duck and sauce on to the leaves and serve the
rice  on the side.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 407
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 720mg
Potassium: 554.4mg
Carbohydrates: 72.4g
Fiber: 8g
Sugar: 4.2g
Protein: 22.2g