Cantonese-style duck with pak choy and rice
So versatile that you can even use the duck for spring rolls.
Prep time: 5 minutes
Cook in: 25 minutes (plus 20 minutes marinating and resting)
This recipe is really versatile – you can use the cooked duck to make duck spring rolls, or turn it into a delicious supper served with the pak choy and rice.
2 x 150g/5oz duck breasts, skin on
steamed pak choy leaves and steamed jasmine rice to serve
For the marinade:
2 tablespoons oyster sauce
1 tablespoon Chinese five-spice powder
1 tablespoon groundnut oil
2 tablespoons light soy sauce
2 tablespoons Shaohsing rice wine or dry sherry
• Put all the ingredients for the marinade into a bowl and mix well. Add the duck and turn to coat, then leave to marinate for 20 minutes.
• Preheat the oven to 180ºC/350ºF/gas mark 4. Place the duck on a roasting tray. Reserve the marinade. Roast the duck in the oven for 20 minutes. Remove and leave to rest for 12 minutes.
• Pour the reserved marinade into a small wok or pan and bring to the boil.
• To serve, slice the duck breast and place on a bed of steamed pak choy. Drizzle the hot sauce over the dish and serve with jasmine rice.