Duck breast in oyster sauce with bok choy and red pepper


Duck breast in oyster sauce with bok choy and red pepper

As far as this dish is concerned there is no need to talk a lot. You just need to cook it, eat it and lick your plate when you are done. 🙂

This is one of these dishes with "WOW Effect" guarantee.

My husband just loves it: there is duck, there are Asian flavours- so he is absolutely happy and fully satisfied.

Check, if it works for you as well :))

Makes 2 decent servings

  • 2 duck breast, skin on (about 250 granms each)
  • 3 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 5 tbsp oyster sauce
  • 3 tbsp rice wine
  • 1 tsp sugar
  • 6 tbsp water
  • 1 tbsp lemon juice
  • 2 tsp corn starch
  • 1 small/medium onion, chopped finely
  • 2 decent garlic cloves, chopped finely
  • 1 bok choy, cut in medium chunks
  • 1/2 red bell pepper, cut in medium chunks
  • 1 chilli, sliced finely (mine wasn't too spicy)
  • 2 tbsp spring onion, chopped
  • sesam seeds, to garnish
  • fresh corriander leaves, to garnish
  • salt, pepper
  1. Start with making the sauce.

    In a bowl mix: soy sauce, oyster sauce, rice wine and sesame oil. Add 4 tbsp of water, sugar and lemon juice. Mix and check the taste. Set aside.

    Dry the duck breast and using a sharp knife cut the skin crosswise every 0,5 cm watching carefully not to cut the meat.

    Seaseon from both sides with salt and black pepper.

    Place the duck breast on the bottom of the wook, skin side down. Heat on. Do not touch the meat and let the skin fat render. When the skin is nice, golden and crispy, turn the breast and fry from the other side for about 2-3 more minutes.

    Remove the duck breasts from the wok and let them rest and cool slightly on a plate.

    Using a sharp knife cut the breast in  0,5cm slices. At this stage the breast should be quite pink inside.

    Remove the excess of the fat from a wook, leaving about 2 tbsp at the bottom.

    Heat the wook. Add onion, garlic and chilli, and fry for a minute, until the onion is nice and golden.

    Add red pepper and bok choy. Fry 2 more minutes, storring from time to time.

    Reduce the heat and add the sauce from the bowl, and cornstarch dissolved in 2 tbsp of water. Check the seasoning and adjust it to your liking.

    When it starts to bubble and thicken add slices of the duck breast.

    Let them reheat in the sauce. You should keep the slightly pink inside cause it provides tender and juicy meat

    Place some sauce on a plate. Arrange the duck breast slices nicely.

    Top the dish with chili slices, green onion, sesame seeds. Garnish with fresh corriander leaves.

    Serve with fluffy rice or with favourite noodles.


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