Duck Breast & Asian Greens

🧂 Ingredients

• 4 duck breast

  180g each
• 2 tbsp Chinese 5 spice
• 2 bunches buk choy
• 2 bunches pak choy
• 1 tbsp olive oil
• 1 tbsp soy Sauce
• 1 tbsp water
• sesame seeds
• 300 g rhubarb
• 150 g beetroot

  pre-cooked
• 1" piece ginger
• 50 g sugar
• 1 anise
• 1/2 red onion
• 1 tbsp olive oil
• 30 ml red wine vinegar

Instructions

• 1 Dice the onion, garlic, rhubarb & beets *see tips*
• 2 Cook the onion & garlic with oil on medium heat until softened – approx. 2/3
  minutes
• 3 Add rhubarb & a pinch of salt and cook until mushy – approx. 5 minutes
• 4 Blend spices and add to rhubarb along with pre-cooked beets, sugar & vinegar and
  cook for a further 5 minutes
• 5 Blend until smooth and pass through a sieve to remove any lumps
• 6 Can be served hot or cold
• 7 Heat oven to 180c
• 8 Score the skin of the duck gently with a knife, being careful not to cut the
  flesh *see tips*
• 9 Rub in 5 spice and season generously with salt
• 10 In a cold frying pan on low heat place duck skin side down and cook for 8
  minutes undisturbed
• 11 Flip the duck and cook for a further 2 minutes
• 12 Place the duck on a baking tray with a wire rack and cook in the oven for a
  further 3/4 minutes or until internal temperature reaches 52c
• 13 Drain rendered duck fat, wipe out frying pan with kitchen cloth and set aside
  *see Asian greens*
• 14 Remove from the oven and allow to rest for 8 minutes before slicing
• 15 Slice the chunky root from the end of the greens and discard
• 16 Using a frying pan (that you have a lid for) cook greens in 1 tbsp rendered duck
  fat for 1 minute
• 17 Add soy sauce and water and cover with lid. Cook for a further minute shaking
  pan a little to mix up the greens/liquid
• 18 Sprinkle with sesame seeds and serve

Nutrition Info