Often at home i enjoy cooking Thai, Indian & Chinese food, the flavour combinations can be paired quite happily with ingredients not usually associated with the cuisine. This dish is just that! The slightly sweet & salty Duck is perfect with the sharp soy caramel sauce, the pak choi & roast sweet potato adds another element of texture.
Ingredients; (Serves 2)
2 Duck breast, vein removed, skin sliced lightly
2 pak choi, sliced lengthways in 4
1 large sweet potato, peeled & cubed to 2cm
2 red chilli, de-seeded & diced
1 clove of garlic, sliced thinly
2 spring onions, sliced thinly
zest & juice 1 lime
2 tb sp toasted sesame seeds
1 tb sp sesame oil
35mls light soy sauce
100g caster sugar
vegetable oil for cooking
- Firstly make the caramel, place the sugar in a small heavy based pot, cook over a medium-high heat until it becomes a light golden caramel (approx 10 mins). As it fully dissolves & becomes golden add the soy sauce, lime juice & remove from heat. Follow this by adding the chilli, lime zest,garlic, spring onion & allow to infuse.
- Preheat oven to 180C, place the sweet potato cubes on a flat tray, dress with the sesame oil & season lightly, bake for 30mins until crisp & soft when pierced with a knife.
- Heat a wide frying pan over a low- medium heat then salt the duck generously & cook skin side down for 15-20mins gradually introducing more heat until it becomes lightly golden & crisp, at this stage place it in the oven for 6-7 mins (for pink).
- During this time place pak choi on a baking sheat, drizzle over a little sesame oil & finally a couple of tb sp water, season lightly & place in oven to bake for 5-6 mins until just softened.
- Remove duck from oven & allow to rest for 4 minutes, assemble dish by arranging pak choi & sweet potato over the plate, carve duck breast thinly & place over the pak choi, spoon over as much or as little caramel you would like & finally sprinkle over the toasted sesame seeds.