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Pan-fried duck breast with pak choi & asparagus
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Total Time:
20 minutes
Asian-inspired steamed greens with crispy chili, ginger, and garlic, paired with a tangy dressing, perfectly complement a succulent duck breast.
Ingredients:
  • 1 x 200 g free-range duck breast
  • 6 cm piece of ginger
  • 2 cloves of garlic
  • 1 fresh red chilli
  • ½ a bunch of asparagus (175g)
  • 2 pak choi
  • 1 tablespoon low-salt soy sauce
Instructions:
  • Make 2cm intervals cuts on the duck skin, season with sea salt and black pepper. Place skin-side down in a cold non-stick skillet and heat on medium-high. Cook for 8 minutes until skin is golden and crispy. Slice ginger, garlic, and chili; snap woody ends off asparagus. Flip duck and cook for 4 minutes, then transfer to plate. Cook ginger, garlic, and chili in duck fat until crisp. Blanch asparagus and pak choi. Make dressing with soy sauce and rice vinegar plus duck juices. Slice veggies in half, arrange on plate. Slice duck, place on veggies. Drizzle with dressing and top with crispy ginger, garlic, and chili.

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