Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons sesame oil
- 2 medium duck breasts, no skin or bone, excess fat removed.
- 1tablespoons ginger, diced
- 1 medium chilli, de-seeded and sliced
- 2tablespoons honey
- 2tablespoons soy sauce
- 1tablespoons rice wine vinegar
- 8 stalks asparagus, sliced
- 3 heads bok choi, grated
- 1tablespoons sesame seeds
Nutrition per serving
1730kJ / 412Cal
1730 Kilojoules or 412 Calories
20% of daily energy intake*
Protein
31.5grams
Fat
42.0grams
Carbs
19.1grams
Sugars
17.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Succulent duck with tender vegetable salad and an Asian inspired sauce.
Method
Step 1 of 5
Heat up a non-stick pan to a medium heat and then add the sesame oil.
Step 2 of 5
Chop the duck breasts into bite size portions and then place on the pan and fry while tossing for 6 minutes.
Step 3 of 5
Add the ginger, chilli, honey, soy and vinegar to the pan and fry for a further 2 minutes while tossing.
Step 4 of 5
Lastly add the asparagus and toss while cooking for 2 more minutes,.
Step 5 of 5
Serve the duck and vegetables on a bed of bok choi and garnish with sesame seeds.
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