• 8servings
  • 20minutes
  • 270calories

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Nutrition Info . . .

MineralsPotassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 ducks breasts

  2. 150ml bottle oyster sauce

  3. 4 bok choi , quartered lengthways

  4. 2 tbsp vegetable oil

Instructions Jump to Ingredients ↑

  1. Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.

  2. Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.

  3. Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.


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