Honey-glazed Duck Breast with Sweet and Sour Greens
- 2 x duck breasts, skins scored
- 10ml dry sherry
- 1 tbsp honey
- 5 spice
- Olive oil
- 2 x bok choi
- 1 clove of garlic, finely sliced
- 1 tbsp white or rice wine vinegar
- 1 tbsp caster sugar
Preheat the oven to 180°C/350°F/Gas 4 and heat an ovenproof frying pan over a high heat.
Season the duck breasts with salt and pepper, and place in the pan sealing all sides. Brush the honey on top of the breast & sprinkle with 5 spice.
Pop the pan in to the oven and roast the duck for around 15 minutes or so. Remove from the oven and rest.
In a hot pan, add the dry sherry, garlic, rice wine vinegar and caster sugar. Swirl a until the sugar has dissolved.
In a separate pan add a splash of water, throw in the bok choi and sauté to wilt. Remove the bok choi from the pan.
Slice the duck, serve on a bed of bok choi with the sweet and sour sauce.
Recipe courtesy of Matt Tebbutt.