Hoisin duck breast on a bed of pak choi

Use your free range duck breasts to create this luxurious dish. The tang of the hoisin sauce complements the naturally sweet meat beautifully. Pair with fluffy white rice and pak choi for a fantastic meal that’s full of flavour.

30 mins

2

Medium

• 2 Field & Flower duck breasts
• Ready-made hoisin sauce
• Pak choi
• 1 garlic clove, peeled & crushed
• 1 red chilli, finely sliced
• Sesame oil
• 1 tsp soy sauce
• Boiled rice, to serve

1. Start by bringing your frying pan to a medium heat.

2. Score the fat on the duck breast using a sharp knife and place skin side down in the pan.

3. Fry until the skin is crispy and golden. We recommend 5-8 mins per side. This leaves the meat lovely and pink, without the skin becoming overly crisp. Drain any excess fat into a heatproof bowl.

4. As it cooks, brush the duck with two tablespoons of your ready-made hoisin sauce.

5. Increase the heat and cook for about another 5 mins, or longer if you prefer duck well done.

6. While the duck is resting, stir-fry the pak choi with the remaining ingredients and boil your rice.

7. Allow the duck to rest, then slice and serve with your pak choi and rice.