Honey Soy Duck Breast with Bok Choy - The California Wine Club - RecipesFacebookTwitterBlogYoutubeInstagram

Preparation 1. Score the skin of the duck breasts with a very sharp knife. Season the duck breast generously with salt, pepper and the five spice. Rub into the skin. 2. Mix the honey and soy sauce in a bowl. 3. Place the duck breasts, skin-side down in frying pan and cook over very low heat to render down most of the fat. 15-20 minutes, depending on the thickness of the fat. Drain the fat from the pan. 4. Once fat has rendered, heat and fry until the skin is crisp. Turn the duck breasts over and cook the other side for another 3-4 minutes. Just before the duck is ready, drizzle the honey and soy sauce over. Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze. Transfer the duck to a warm plate and leave to rest for 5-10 minutes. 5. Meanwhile, heat a large pan, add vegetable oil. When the oil becomes hot, add Bok Choy and Oyster sauce. Stir fry it for 5 minutes, dish out onto a plate. 6. Slice the duck right before serving. 7. Serve with rice.