Perfect for this time of year, a quick, tasty way to use apricots and a great accompaniment to roast duck.
- 4 medium duck breasts, scored through the fat not the flesh
- 3 pinch Chinese five spice
- 350 g apricots in syrup, (1 small can)
- 5 tbsp green peppercorns in brine
- juice of 1 large lemon
- pinch salt
- freshly milled black pepper
- 4 Pak Choy, cut into quarters lengthways
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp Mirin
- Heat a non-stick pan with no oil.
- Sprinkle over the duck breast the five-spice powder, rub it well and season well with salt and pepper.
- Place skin side down into the pan and cook until the fat runs, say 6-7 minutes.
- Turnover and cook for a further 2-3 minutes, remove the cover with foil and leave to rest for 10 minutes, do not overcook.
- Meanwhile, place the apricots and juice into a liquidiser, add 1 tbsp of peppercorn juice and peppercorns and blitz well.
- Pour into a small bowl and season well with salt, pepper, sugar and five-spice. Add a few whole peppercorns.
- Saute half the pakchoi in hot oil in a wok or frying pan with a little five-spice (two batches)
- Once wilted slightly, add half the soy and mirin, stir well.
- Spoon into a bowl, then wipe out the pan or wok with a kitchen towel and repeat.
- Slice the duck across the grain into 6 or 7 slices, drain well.
- Spoon the pak choi into the middle of a plate or bowl, then lay over the duck and drizzle with the sauce.
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