Serves 4

¼ cup brown sugar

¼ cup salt-reduced soy

1 large orange, finely grated rind and ¼ cup juice

¼ cup honey  

½ tsp Chinese five spice powder

4 duck breast fillets

2 tsp vegetable oil

1½ cups chicken stock

2 bunches baby bok choy, trimmed

20 lychees, peeled, seeds removed

1 Combine brown sugar, soy, orange rind, orange juice, honey and five spice powder in a glass or ceramic dish. Add duck breast, turning to coat with marinade. Cover and refrigerate for 2 hours.

2 Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. When hot, add duck breasts, skin side down and cook for 2-3 minutes or until golden and crisp. Turn and cook for 2 minutes. Transfer to an oven tray and bake for 10 minutes for medium or until cooked to your liking. Stand for 10 minutes then slice.

3 Pour marinade into a small saucepan. Add stock and place over a medium heat. When marinade comes to the boil, turn heat down and simmer for 5 minutes or until mixture thickens slightly. 

4 Bring a frying pan of water to the boil. Add bok choy and cook for 1 minute or until just wilted. Drain. Place bok choy into 4 shallow serving bowls. Top with sliced duck and lychees. Spoon broth around duck and serve.