Marinade the duck breasts in brown sugar, soy, orange rind, orange juice, honey and five spice powder. Roast duck and reduce the marinade with stock until fragrant and thickened. Serve sliced roast duck and lychees, broth and bok choy.
Chinese-Style Roasted Duck with Lychees Recipe
Serves 4
Ingredients:
¼ cup brown sugar
¼ cup Less Salt Soy Sauce
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
Method:
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.
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.
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.
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.
