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Duck breast, rhubarb ketchup & asian greens in a made of australia bowl on a table with heirloom pinot noir
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Duck Breast & Asian Greens

Deliciously juicy duck breast with the perfect wine pairing!
Course Dinner
Cuisine Australian, Worldwide
Keyword asian duck breast, asian style duck, beetroot ketchup, duck breast, heirloom pinot noir, rhubarb ketchup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Calories 444kcal
Author AnotherFoodBlogger

Ingredients

  • 4 duck breast 180g each
  • 2 tbsp Chinese 5 spice

Greens

  • 2 bunches buk choy
  • 2 bunches pak choy
  • 1 tbsp olive oil
  • 1 tbsp soy Sauce
  • 1 tbsp water
  • sesame seeds

Ketchup

  • 300 g rhubarb
  • 150 g beetroot pre-cooked
  • 1" piece ginger
  • 50 g sugar
  • 1 anise
  • 1/2 red onion
  • 1 tbsp olive oil
  • 30 ml red wine vinegar

Instructions

Ketchup

  • Dice the onion, garlic, rhubarb & beets *see tips*
  • Cook the onion & garlic with oil on medium heat until softened – approx. 2/3 minutes
  • Add rhubarb & a pinch of salt and cook until mushy – approx. 5 minutes
  • Blend spices and add to rhubarb along with pre-cooked beets, sugar & vinegar and cook for a further 5 minutes
  • Blend until smooth and pass through a sieve to remove any lumps
  • Can be served hot or cold

Duck

  • Heat oven to 180c
  • Score the skin of the duck gently with a knife, being careful not to cut the flesh *see tips*
  • Rub in 5 spice and season generously with salt
  • In a cold frying pan on low heat place duck skin side down and cook for 8 minutes undisturbed
  • Flip the duck and cook for a further 2 minutes
  • Place the duck on a baking tray with a wire rack and cook in the oven for a further 3/4 minutes or until internal temperature reaches 52c
  • Drain rendered duck fat, wipe out frying pan with kitchen cloth and set aside *see Asian greens*
  • Remove from the oven and allow to rest for 8 minutes before slicing

Asian Greens

  • Slice the chunky root from the end of the greens and discard
  • Using a frying pan (that you have a lid for) cook greens in 1 tbsp rendered duck fat for 1 minute
  • Add soy sauce and water and cover with lid. Cook for a further minute shaking pan a little to mix up the greens/liquid
  • Sprinkle with sesame seeds and serve

Notes

Essential Tools

  • chef knives
  • chopping board
  • measuring utensils
  • food processor/blender
  • sieve
  • baking tray
  • wire rack
  • frying pan w/ lid

Tips/Tricks

  • i used the pre-cooked beets that you can buy in most grocery stores – a little bit of a cheat but it speeds up the process by about an hour ?
  • scoring the skin of the duck allows for the fat to render out easier and therefore will help cook the fat. Careful not to cut into the flesh of the duck as this will speed up the cooking time or leave you with overcooked duck
  • you can use the same pan for the duck & the greens provided you can pop a lid on top. If you don’t have a lid for the pan you can put another pan on top or even a baking tray. This helps to steam the veg
  • resting your meat – I can’t stress how important this is. The juices need to re-distribute once cooked and if you cut into it straight away they will just seep out leaving you with grey overcooked meat

Nutrition

Calories: 444kcal | Carbohydrates: 23g | Protein: 47g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 174mg | Sodium: 415mg | Potassium: 1024mg | Fiber: 3g | Sugar: 17g | Vitamin A: 196IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 12mg