Duck Breast & Asian Greens

Ingredients

• 4 duck breast (180g each)
• 2 tbsp Chinese 5 spice
• 2 bunches buk choy
• 2 bunches pak choy
• 1 tbsp olive oil
• 1 tbsp soy Sauce
• 1 tbsp water
• sesame seeds
• 300 g rhubarb
• 150 g beetroot (pre-cooked)
• 1" piece ginger
• 50 g sugar
• 1 anise
• 1/2 red onion
• 1 tbsp olive oil
• 30 ml red wine vinegar

Instructions

1. 1

   --- Ketchup ---

2. 2

   Dice the onion, garlic, rhubarb & beets *see tips*

3. 3

   Cook the onion & garlic with oil on medium heat until softened – approx. 2/3 minutes

4. 4

   Add rhubarb & a pinch of salt and cook until mushy – approx. 5 minutes

5. 5

   Blend spices and add to rhubarb along with pre-cooked beets, sugar & vinegar and cook for a further 5 minutes

6. 6

   Blend until smooth and pass through a sieve to remove any lumps

7. 7

   Can be served hot or cold

8. 8

   --- Duck ---

9. 9

   Heat oven to 180c

10. 10

    Score the skin of the duck gently with a knife, being careful not to cut the flesh *see tips*

11. 11

    Rub in 5 spice and season generously with salt

12. 12

    In a cold frying pan on low heat place duck skin side down and cook for 8 minutes undisturbed

13. 13

    Flip the duck and cook for a further 2 minutes

14. 14

    Place the duck on a baking tray with a wire rack and cook in the oven for a further 3/4 minutes or until internal temperature reaches 52c

15. 15

    Drain rendered duck fat, wipe out frying pan with kitchen cloth and set aside *see Asian greens*

16. 16

    Remove from the oven and allow to rest for 8 minutes before slicing

17. 17

    --- Asian Greens ---

18. 18

    Slice the chunky root from the end of the greens and discard

19. 19

    Using a frying pan (that you have a lid for) cook greens in 1 tbsp rendered duck fat for 1 minute

20. 20

    Add soy sauce and water and cover with lid. Cook for a further minute shaking pan a little to mix up the greens/liquid

21. 21

    Sprinkle with sesame seeds and serve