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.

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