Ingredients
The following ingredients have 4 Servings
- 1 clove garlic cloves (chopped)
- 1 chili pepper (deseeded and chopped)
- 1.25 inches fresh ginger
- 4 Tbsps sesame oil
- 2 duck legs (each around 350 g)
- 1 red pepper (deseeded and roughly chopped)
- 1 yellow pepper (deseeded and roughly chopped)
- 4 shallots (sliced into rings)
- 5 cups Bok Choy (chopped into 1cm strips)
- soy sauce
- 1 Tbsp Tahini
- 1 tsp honey
- 1 tsp Rice vinegar
Instruction
- Mix together the garlic, chilli, ginger and 2 tbsp sesame oil to make a marinade.
- Toss the duck breasts in the marinade, cover and leave for around 1 hour.
- Preheat the oven to 120C (100C fan) 250F, gas 1.
- Place the duck breasts in a pan, skin side down and fry over a medium heat for 6 to 8 minutes until golden brown. Turn the duck breasts over, fry for a further minute and season with salt and pepper.
- Place the duck breasts on a wire rack in a roasting pan in the oven and roast for 20 -25 minutes.
- Fry the peppers and shallots in the remaining oil.
- Add the pack choi and continue frying for 2-3 minutes.
- Add 2 tbsp of soy sauce, the sesame paste, honey and rice vinegar and bring to a boil.
- Season with soy sauce, salt and pepper.
- Remove the duck from the oven, chop, mix with the vegetables and serve.
