Spiced Duck Breasts with Pak Choi

When we think of duck we typically picture a very fatty meat. When you buy the breasts in your local store its true they will be topped with a thick layer of fat, but you don;t have to use the fat to ensure you get a juicy, full of flavour breast on your plate. Using spices and cooking for a short period will ensure the meat is tender and juicy,whilst the outside is tasty too.

2 Duck breasts
Marinade
½ tsp cumin seeds, ground
½ tsp fennel seeds, ground
4 cloves, ground
¼ tsp ground cinnamon
¼ tsp ground ginger
½ tsp runny honey
½ tsp finely chopped red chilli

Sesame oil
½ large red chilli
Pak Choi

Mix all the marinade ingredients together. Remove the fat from the duck breasts and rub the marinade into the both sides, set aside for at least 30 minutes. 
Preheat the oven to 180C
Heat a little sesame oil in a pan, when hot add the duck breasts skin side first. Sear for 3 minutes turn over and sear the other side for 3 minutes. Put the duck into a baking tray and cook at the top of the oven for 10 minutes. Remove and leave to rest.
Whilst the duck is resting, heat a little more oil in the pan, add pak choi and stir fry for 2-3 minutes, add some of the chilli, retaining a few segments for the garnish.
Slice the duck, arrange the wilted pak choi in the centre of a plate and fan out the duck on top. Sprinkle with red chilli slices.


(I also serve with braised red cabbage)

Don't throw the fat away, render down in a pan over a low heat, pour into a jar, cool and store in the fridge - perfect for use when roasting potatoes!