Duck with Pak Choi, Hoi-Sin and Spring Onion Sauce
Delicious pan fried duck sliced and served on a colourful bed of stir-fried pak choi in Hoisin and Spring Onion Sauce.
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2 small duck breasts
200g pak choi
1 Tbsp vegetable oil
Garnish red chilli flower
1 jar Sharwood's Hoi Sin & Spring Onion
Cooking Method
Place duck breasts, skin side down in a deep frying pan. Dry fry gently on a low heat for 10 minutes turn over and cook for a further 10 minutes. Cut off the base of the pak choi to separate the leaves, cut any very large ones in half. Stir-fry the pak choi in the oil, for 1 minute to soften the leaves, add the sauce and heat through. Place on a warmed serving dish. Slice the duck and arrange over the pak choi, serve immediately. Garnish with a red chilli flower.
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