Roast Gressingham Duck Breast with Stir–Fried Pak Choi, Light Soy Sauce and Spring Onions

Serves 2

• 2 Gressingham Duck Breasts
• 2 spring onions – cut diagonally
• 2 heads pak choi (Chinese greens)
• 2 dessert spoons light soy sauce
• salt & pepper

Lay the duck breasts skin side down in a cold non–stick frying pan, place over a medium high heat and fry FROM COLD (no oil, the duck will provide enough fat) for about 6–8 minutes, turn over and do the same on the other side. Finish in an oven of required.

To prepare the pak choi, separate the leaves and wash thoroughly, pat dry.

Add one tablespoon of oil to a wok or frying pan and place on a medium heat. After one minute add the pak choi and a sprinkle of salt. Keep stirring for 2 minutes and divide onto two plates.

Place cooked duck on top of the pak choi, either whole or sliced. Drizzle a dessertspoon of light soy sauce on each breast. Garnish with the spring onions.

Serve with steamed rice.