Serves: 4 as a starter
Prep: 30 minutes
Cooking time: 5 minutes
2 large Gressingham duck® breasts,
2-3 large heads of pak choy, leaves removed from the stem and washed
2 tablespoons of vegetable oil
Salt and pepper
Small bunch of fresh coriander, washed and roughly chopped
5 kafir lime leaves (fresh or dry) roughly chopped
1 red chilli, roughly chopped
1 clove garlic, peeled
1 tablespoon light soy
Juice of 1 lime
Half a teaspoon caster sugar
Firstly, take all the marinade ingredients and place in a pestle and mortar or food blender and pound or mix. Place in a bowl big enough to fit the duck. Set aside.
Next place the duck breasts on a chopping board, remove any mini fillets and cut the breast horizontally at the thickest part. You should have 4 flat fillets.
Place cling film over the top and hit them with a rolling pin or the back of a large chopping knife to flatten to approx 1/4 inch. Place in the marinade bowl, mix well and leave to marinade for at least 30 minutes but preferably 2-3 hours in a fridge.
When you are ready to eat, take the breast from the marinade and scrape off any excess marinade back in the bowl. Leave the marinade in a warm place.
Place a wok or large frying pan onto medium heat and add 2 tablespoons of vegetable oil. When the oil is hot throw in the pak choy, season with salt and pepper and stir fry for a couple of minutes, adding a little water if drying out.
When it is cooked, divide onto 4 plates in the middle. Next, cook the duck steaks. Take another large pan and put onto a high heat.
Add 2 tablespoons of vegetable oil and when it gets hot, carefully place the duck steaks into the pan. Season the steaks with salt and pepper and sear for about a minute and a half. Then flip the steaks over and do the same. Now add in the remaining marinade to the pan and bring to a simmer. Add a little water if it needs loosening.
Once it is simmering continue to cook for a minute, remove the duck steaks from the pan and place them on top of the pak choy. Pour over any remaining marinade over the steaks.