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
Good mixture duck and bok choi. Reminds me of lunch in Chinatown, Soho.
Thank you Roger.
What a delicious combination! Pretty plate too! Last night I harvested the last of my bok choy from my garden. Now all I need is a duck :)…
Thank you Tessa. Garden bok choy! Bon appetit!
For a second I thought those were cloves of garlic on your plate, shame they weren’t, but delicious nonetheless 😉
That’s a good idea! You should have mentioned it before I cooked 🙂
Nice recipe, and of the the best photos of bok choy we have ever seen. The five spice with the duck sounds great…
Thank you very much. I was so happy to see those bok choy!
That is beautiful! I am kind of hopeless with Asian food. Have a 40% failure rate for rice in a rice cooker, and don’t know how to stir-fry at all. And the Asian dishes I do know? Came from vegetarian cookbooks written by non-Asians.
It embarrasses my mother to no end. When her friends find out that I cook, they always look so surprised . . . !
I love bok choy and duck. This looks amazing and inspires me to get out there and give Asian food another try!
Really Daisy, you should be ashamed about the rice cooker 🙂 As far as not cooking Asian dishes is concerned, no big deal, as long as you get to eat good Asian food and cook whatever you want to cook.
I have had friends actually watch me measure rice, rinse rice, measure water, let rice sit, and push the button on the rice cooker.
When it comes out goopy on the outside and hard and crunchy on the inside, they are baffled!
Like absurd magic!
Once I asked my mom if I should get a better rice cooker. One of those intelligent ones. My mom just kind of ignored me 🙁
Lol. Just leave the rice cooker alone. Order in 🙂
Agreed!
It is actually really funny whenever I order in Chinese. The delivery guy always looks at me and pauses like he’s trying to figure out why I didn’t just cook it myself 😉
Rice cooker left alone! Makes a good paper weight 😉
You always make me laugh. Thank you.
🙂
Luv duck. It’s been awhile but this makes me want to think seriously about it. Great pics as always!
Thank you Susan
Ohm… it looks so amazing! You made me hungry!
Thank you Anastasia.
I have five-spice powder, but haven’t used it much. Thanks for the inspiration. This whole meal looks great.