2: Duck breasts (skin on)
1 tsp: Chinese five spice
1 tsp: Sesame oil
1 tbsp: Light soy sauce
1 tbsp: Dark soy sauce
3 tbsp: Water
2 inches: peeled: grated: Ginger
1 clove: finely chopped: Garlic
2 tbsp: Brown sugar
Juice of 1/2 a lime
Zest of 1/2 a lime
washed: Pak choi
For the duck:
1. Cut 4 superficial slits across the skin of the duck, just deep enough to go through the layer of fat. (It’s easier to do this if the duck has just been in the fridge and the fat has hardened.)
2. Chuck everything (except the pak choi) into a big bowl, cover with cling film and let the duck marinate in the juice overnight.
3. When it’s time to cook, rub any bits of ginger and garlic off the flesh so that it doesn’t burn on cooking.
4. Sear the breasts on a hot pan with oil for a minute on each side to seal the flavour.
5. Transfer the breasts into a grill and grill them at a high heat for 7 minutes on each side.
6. Take the breasts out, leave them to rest for 2 minutes and carve.
For the pak choi:
1. Separate the pak choi into separate stalks.
2. Steam or blanch them until they are just cooked.
The duck should be pink all the way through and the pak choi should be cooked but still crunchy. Serve with boiled rice. It’s also nice to make up more of the marinade and heat it up to use as a sauce (but you’ll need to add a bit more water this time).