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Serves: 4
Prep time: 20 mins
Total time:
Recipe photograph by Martin Poole
Recipe by Sarah Akhurst
Duck and orange are classic partners for a reason and nowhere more so than here, where the sweet acidity of the orange helps to balance out the rich gamey flavour of the duck. The sweet and sticky sauce, warm with spice and with a good salty kick from the soy, would also work brilliantly with pork or salmon
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Asian Duck Rice Dairy-free Chinese Under 600 calories
Nutritional information (per serving)
Calories
587Kcal
Fat
18gr
Saturates
3gr
Carbs
72gr
Sugars
14gr
Protein
23gr
Salt
3.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
- 250g jasmine rice
For the glazed duck
- 4 x 125g duck breast portions
- 2 garlic cloves, finely sliced
- 1 tsp Chinese 5-spice
- juice of 2 and pared zest of 1 orange
- 4 tbsp dark soy sauce
- 1½ tbsp clear honey
- pinch of chilli flakes
For the pak choi
- 1 tbsp sesame oil
- 3cm root ginger, cut into matchsticks
- 400g pak choi, quartered through the core
- 1 tbsp dark soy sauce
Step by step
- Cook the rice following pack instructions and keep warm.Meanwhile, pat the duck breast skin dry with kitchen paper then score each with 4 or 5 diagonal slits, taking care not to cut through the flesh. Put the duck breasts skin-side down in a cold frying pan and place over a medium heat. Fry for 6-7 minutes, or until the skin is golden brown and the fat has rendered down, then turn over and continue to cook for another 4 minutes. Remove from the pan to a board or plate and cover with foil. Leave to rest while you make a glaze.
- Gently fry the garlic and 5-spice in the duck fat that remains in the pan, for 2-3 minutes. Whisk together the orange juice, soy, honey and chilli flakes and add to the pan. Bring to a simmer and continue to cook until you have a syrupy consistency. Return the duck to the pan and coat in the sauce. Remove the pan from the heat, cover and keep warm while you cook the pak choi.
- Heat the sesame oil in a large frying pan or wok, and stir-fry the ginger for 1-2 minutes. Add the pak choi to the pan and stir-fry for 4-5 minutes, adding a splash of water. Pour over the soy sauce and continue to cook for a further minute or until wilted.
- Transfer the duck breasts to a board and cut into thick slices. Serve with the rice, pak choi and the pan juices spooned over. Scatter with the orange zest to serve.
Serve with
