Pan-seared Duck Breast with Pak Choi and Orange Sauce

Duck with orange is clearly a tried-and-tested combination, but adding soy sauce, honey and ginger gives it an Asian twist that freshens up the old French classic. Make sure you get quite a bit of colour on the pak choi before adding the sauce ingredients – the bitterness of the charred edges offsets the sweetness beautifully.


Serves 4

4 duck breasts

4 pak choi, halved

250ml orange juice

50ml soy sauce

2cm piece of fresh root ginger, peeled and grated

50g butter

50g runny honey

1 tbsp black and white sesame seeds

Sea salt and freshly ground black pepper

Cooked rice, to serve


1Preheat the oven to 200°C/180°C fan/Gas 6 and place a baking tray inside to heat up.

2Using a very sharp knife, score the skin on the duck breasts in diagonal lines, first in one direction, then the other so you have a diamond pattern. Season well with salt and pepper.

3Put the duck breasts, skin side down, in a non-stick, ovenproof frying pan. Place the pan over a medium–high heat and cook for 7 minutes, or until the fat has rendered and the skin is crisp and golden.

4Turn the duck breasts over and place the frying pan in the oven for 3–4 minutes. Transfer the duck to a warm plate and leave to rest for 2–3 minutes.

5Meanwhile, return the frying pan to the hob and add the halved pak choi. Cook for 2 minutes, or until beginning to colour, then add the orange juice, soy sauce, ginger and butter and bring to a simmer. Stir in the honey and reduce to a thick sauce.

6To serve, slice the duck at an angle and plate up with the pak choi and some cooked rice. Pour over the sauce and sprinkle with the sesame seeds before serving.

Chef’s tip

Before measuring honey, coat the measuring spoon or bowl with a thin layer of flavourless cooking oil, and the honey will slip straight off into the pan or mixing bowl without leaving a sticky mess behind. It’s more accurate too.

Search This Blog

Blog Archive