At the market today, the Vietnamese lady had some beautiful baby bok choy that I couldn’t resist.
I really didn’t have anything in mind for them until I just happened to loiter around Jean Louis’ duck stall. Oops! A duck breast flew into my basket! What could I do? I didn’t want to be rude.
Jade bought me this plate for French Mother’s Day.
I think I feel an Asian “kick” coming on
Magret de Canard with Bok Choy
1 duck breast, fat scored in a diamond pattern
5 spice powder
Glug of olive oil
2 star anise
3 baby bok choy, cut in half
3 spring onion bulbs, quartered
2 tbsp soy sauce
1/2 cup chicken broth
1 tbsp honey
Sprinkle the duck breast with the 5 spice powder and rub into both sides. Fry the breast in the olive oil 6 minutes on the fat side, turn, then continue to fry 3-4 minutes. Remove from the pan and allow to rest.
Remove all but 2 tbsp of the fat from the skillet and add the star anise, bok choy and spring onions, then saute for about 2-3 minutes. Add the soy sauce, broth, honey and boil for about 2 minutes until the sauce thickens.
Plate the duck, bok choy, spring onions and drizzle with sauce.
Beverage suggestion: Petit Chablis