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Preparation time
20 minutes
Total time:
35 minutes
Serves
4
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Ingredients
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4 duck breasts
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450 g (1 lb.) baby bok choy
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250 mL (1 cup) chicken broth
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60 mL (¼ cup) shallots, chopped
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60 mL (¼ cup) chili sauce
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60 mL (¼ cup) ketchup
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30 mL (2 tbsp.) mirin
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15 mL (1 tbsp.) cornstarch
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10 mL (2 tsp.) garlic, minced
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To taste salt and pepper
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Directions
- Preheat oven to 180 °C (350 °F).
- Pat duck breasts dry with a paper towel. Use a knife to cut scoring lines into the duck breast, then cut a second set of perpendicular scoring lines to form a grid. Be careful not to pierce the meat. Season breasts with salt and pepper.
- Heat an oven-safe skillet over high heat. Place duck breasts in the skillet, skin side down. Brown for 2 minutes. Remove excess fat from the frying pan as needed for a crispier skin. Flip duck breasts and cook for another 2 minutes. Continue cooking in the oven for 9–11 minutes.
- Remove from oven. Transfer duck breasts to a cutting board. Cover loosely with aluminum foil. Let rest 5 minutes before cutting.
- Remove excess fat from the skillet. Cook baby bok choy for 1–2 minutes.
- To make the sauce, combine chicken broth, shallots, chili sauce, ketchup, mirin, cornstarch and garlic in a saucepan. Bring to a boil and simmer over low heat until syrupy.
- Divide duck slices and baby bok choy between plates. Drizzle sauce over duck. Serve with rice, if desired.
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