He's done it again - Mark from Dingle Cookery School has another recipe that you can whip up and surprise yourself with how easy it is!
This week it's something Mairead often orders in a restaurant but never buys to cook at home, a honey glazed duck that's served with greens. Mark's recipe uses pok choi, but you can also use spinach, kale, or any other greens you'd like.
Honey Glazed Duck Breast, Sautéed Pok Choi, Balsamic and Orange Dressing (serves 4)
Total time 15-20 minutes.
Ingredients
For the duck:
- 3-4 duck breasts (depending on the size 3 may do 4 people)
- salt and pepper
- 30g honey
For the pok choi:
- 2 -3 pok choi heads, washed and end piece removed
- olive oil
- salt and pepper
For the dressing:
- 60 ml extra virgin olive oil
- 20ml balsamic vinegar
- 1 orange, zested and juiced
- salt and pepper
Method
For the duck:
- Use a sharp knife to score the fat on the duck, this will help the fat render as it cooks. Season the duck breast well with salt and pepper.
- Put a pan on over medium heat and add the duck breasts fat side down, don’t add oil as the fat will start to render. Allow this to cook for about 5-6 minutes, turn the duck breasts over and cook for a further 5 minutes. Turn the heat up and brush the honey over the fat side of the duck breast and turn the duck breast over again for a further 2 minutes.The duck breast should be around medium at this stage but continue to cook for another few minutes if you don’t want it medium).
- Take them off the heat and allow them to rest for about 3-5 minutes before slicing and serving.
- The rest of the dish can be made while the duck breast is cooking.
For the pok choi:
- Heat a pan over medium, add a little oil and the add the pok choi. Cook this for about 5 minutes. Season with salt and pepper.
For the dressing:
- Mix the oil, balsamic, orange juice together in a small bowl. Taste and adjust the seasoning.
To serve
- Place some of the green in the centre of a plate, place some slice duck (fat side up) on top of the greens. Drizzle some of the dressing over the duck.
- Serve with some potatoes (creamy mash or sautéed potatoes).
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