Duck Breast with Pak Choi

Ingredients

• 2 duck breast fillets (about 350 g)
• 1 chili pepper
• 1 Garlic clove
• 4 tbsp sesame oil
• 1 tsp freshly grated ginger
• 4 shallots
• 1 red bell pepper
• 1 yellow bell pepper
• Salt
• ground black pepper
• 2 pak choi (about 600 g)
• soy sauce
• 1 tbsp tahini
• 1 tsp Honey
• 1 tsp rice vinegar

Instructions

1. 1.

   Wash and pat dry the duck breasts. Wash, halve, deseed, and chop the chili pepper. Peel and finely chop the garlic, then combine with the chili, ginger, and 2 tbsp sesame oil; coat the duck breasts and let marinate covered for about 1 hour.

2. 2.

   While marinating, peel and slice the shallots into rings. Wash, trim, halve, deseed, remove white membranes from the bell peppers, and roughly dice them.

3. 3.

   Preheat the oven to 120°C (250°F) with both fan and conventional heat.

4. 4.

   Place the duck breast skin side down in a hot pan and sear over medium heat for 6-8 minutes until golden brown. Flip, cook for 1 minute, season with salt and pepper. Transfer to the preheated oven on a rack and roast for 20-25 minutes until cooked through.

5. 5.

   Clean the pak choi and cut into 1 cm wide strips. Sauté the bell pepper cubes and shallots in remaining hot oil, then add the pak choi; cook together for 2-3 minutes and stir in 2 tbsp soy sauce. Add tahini, honey, and rice vinegar, bring to a quick boil, then season with soy sauce, salt, and pepper. Remove the duck from the oven, cube it, mix into the vegetables, and serve.