Duck with pak choi & mushrooms recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 322 calories / serving
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168130 duck with five spices, pack choi and shiitake mushrooms HERO

Preheat the oven to 200°C.

Make slashes through the skin and fat of the duck breasts and rub all over with the five-spice powder and season with salt and pepper. Heat a heavy frying pan over a medium flame and place the duck breasts skin side down. Fry for 4-5 minutes until the skin is golden and crispy and turn over so the skin side is facing up.

Transfer to the oven for 8-10 minutes or until the duck breasts feel firm yet springy to the touch.

Meanwhile, bring the chicken stock and soy sauce to the boil in a large saucepan and then add the pak choi, garlic, mushrooms and carrot. Turn the heat down and simmer gently for a few minutes. Remove the duck from the oven and let it rest for 5 minutes. Slice the duck breasts evenly.

Arrange the broth in bowls and top with the duck breasts on top and garnish with the sesame seeds and sprigs of coriander. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 4 duck breasts, skin on and trimmed of any excess fat
  • 1tsp five-spice powder
  • salt
  • pepper
  • 4 pak choi, whole with the bottom end trimmed
  • 100g shiitake mushrooms, sliced
  • 1 small carrot, finely sliced
  • 1tbsp sesame seeds
  • 1l chicken stock
  • 2tbsp dark soy sauce
  • 2tbsp sesame oil
  • 2 cloves garlic, roughly chopped
  • coriander, to garnish
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  • Energy 1343kj 322kcal 16%
  • Fat 18.6g 27%
  • Saturates 4.7g 24%
  • Sugars 3.6g 4%
  • Salt 3.7g 62%

of the reference intake
Carbohydrate 5.9g Protein 32.7g Fibre 2.6g


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