What time does a duck wake up? At the quack of dawn!!

Posted on 23rd May 2016

Glazed duck breast with pak choi on a bed of sweet potato puree served with honey, ginger & soy sauce

serves 4 persons


sweet potato puree

4 large sweet potatoes

140ml milk

50g butter

4 gressingham duck breasts approx 225g each

olive oil

8tbl spoon of clear honey

6 tbl spoon of soy sauce

4 pinches of ground ginger

pak choi 25g butter

2 garlic cloves crushed

4 pak choi halved length ways



1.heat oven 190oC

2, to make the puree put the sweet potatoes in a pan & season

3. bring to boil & simmer for 12-15mins or until tender

4. meanwhile trim the ducks removing any sinew & score the skin with a sharp knife.

5. season all over & heat oil in a oven proof frying pan

6. over a high heat add the duck skin side down & sear until golden, turn & colour flesh side briefly

7. transfer the pan to the oven & cook for a further 3 minutes turning half way through.

8. add the honey, soy & ginger returning to the hob& stir over a medium heat for 30 seconds to reduce the glaze.

9. spoon glaze over the duck return to oven for 1 minute

10. then rest in warm place

11. drain the sweet potatoes & mash until smooth, stir in the milk & butter & pass through

12. for the pak choi, heat a little olive oil in a pan add the garlic & butter & allow to melt.

13. add the pak choi & cook for 1-2 minutes or until just wilting

14.half the duck breasts & arrange on warm plate with pak choi & pour over remaining glaze.

15 serve the sweet potato puree with duck.

Alternatively serve with a confit of cherries & port gravy