Honey Glazed Duck Breast, Sautéed Pok Choi, Balsamic and Orange Dressing

More delicious recipes from Mark on the TodayFM Mairead Ronan Show

Total time 15-20 minutes. 

Serves 4

I have used pok choi here but any greens will work

for the duck 

Use a sharp knife to score the fat on the duck, this will help the fat render as it cooks. Season the duck breast well with salt and pepper. 

Put a pan on over medium heat and add the duck breasts fat side down, don’t add oil as the fat will start to render. Allow this to cook for about 5-6 minutes, turn the duck breasts over and cook for a further 5 minutes. Turn the heat up and brush the honey over the fat side of the duck breast and turn the duck breast over again for a further 2 minutes. The duck breast should be around medium at this stage but continue to cook for another few minutes if you don’t want it medium). 

Take them off the heat and allow them to rest for about 3-5 minutes before slicing and serving. 

The rest of the dish can be made while the duck breast is cooking.

for the pok choi

Heat a pan over medium, add a little oil and the add the pok choi. Cook this for about 5 minutes. Season with salt and pepper.

for the dressing

Mix the oil, balsamic, orange juice together in a small bowl. Taste and adjust the seasoning.

Place some of the green in the centre of a plate, place some slice duck (fat side up) on top of the greens. Drizzle some of the dressing over the duck. 

Serve with some potatoes (creamy mash or sautéed potatoes).

Enjoy!