Seared lime and coriander duck steaks with pak choi

Seared lime and coriander duck steaks with pak choi
Seared-Lime-&-Coriander-Gressingham-Duck-Steaks-with-Pak-Choy.jpg

Method

  1. Firstly, take all the marinade ingredients and place in a pestle and mortar or food blender and pound or mix. Place in a bowl big enough to fit the duck. Set aside.
  2. Next place the duck breasts on a chopping board, remove any mini fillets and cut across the breast horizontally at the thickest part. You should have 4 flat fillets. (If serving as main courses use four breasts unsliced).
  3. Place cling film over the top and hit them with a rolling pin or the back of a large chopping knife to flatten to approx 1/4 inch. Place in the marinade bowl, mix well and leave to marinade for at least 30 minutes but preferably 2-3 hours in a fridge.
  4. When you are ready to eat, take the breast from the marinade and scrape off any excess marinade back in the bowl. Leave the marinade in a warm place.
  5. Place a wok or large frying pan on to medium heat and add 2 tablespoons of vegetable oil. When the oil is hot throw in the pak choi, season with salt and pepper and stir fry for a couple of minutes, adding a little water if drying out.
  6. When it is cooked, divide onto 4 plates in the middle. Next, cook the duck steaks. Take another large pan and put onto a high heat.
  7. Add 2 tablespoons of veg oil and when it gets hot, carefully place the duck steaks into the pan. Season the steaks with salt and pepper and sear for about a minute and a half. Then flip the steaks over and do the same. Now add in the remaining marinade into the pan and bring to a simmer. Add a little water if it needs loosening.
  8. Once it is simmering continue to cook for a minute, remove the duck steaks from the pan and place them on top of the pak choi. Pour over any remaining marinade over the steaks.

Recipe from Gressingham Duck.

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Tip

Makes a tasty, low fat starter or a main for 2 if you up the portion size

Ingredients

2 large Gressingham Duck breasts, skin removed
2-3 large heads pak choi, leaves removed from the stem and washed
2 tablespoons of vegetable oil
Salt and pepper
For the marinade:
Small bunch of fresh coriander, washed and roughly chopped
5 kafir lime leaves ( fresh or dry ) roughly chopped
1 red chilli, roughly chopped
1 clove garlic, peeled
1 tablespoon light soy
Juice of 1 lime
Half a teaspoon caster sugar

Notes

Time: 30 minutes
Serves: 2-4
Nutrition: n/a