Ingredients
- 4 duck breasts , look for free-range
- 1 tsp Chinese five-spice powder
- olive oil for frying
- 2 star anise, broken in half
- 4 bok choi , halved
- 4 spring onions, cut into lengths
- 2 tbsp soy sauce
- chicken stock fresh, cube or concentrate, made up to 100ml
- 2 tsp runny honey
Preparation
Cut slashes through the skin and fat of each duck breast, making sure you don't cut into the flesh. Rub the duck breasts with the five spice and season well. Heat a little oil in a heavy frying pan and when it is really hot add the duck breasts skin-side down. Turn the heat down a little and fry for 8-10 minutes or until the skin is very crisp and brown and the fat has started to melt out from under the skin. Tip out any excess fat.
No comments:
Post a Comment