See Also: Teriyaki Duck with Pineapple and Pak Choi Stir-Fry(recipes)
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Chicken stir-fried with pak choi(recipes)
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Duck breast with smoked potatoes, glazed baby turnips, leek crisps with buttered winter greens and duck jus(recipes)
Bok choi(recipes)
pak choi(dictionary)
Pak choi(recipes)
pak-choi(dictionary)

Teriyaki Duck with Pineapple and Pak Choi Stir-Fry (recipes)






Serves 2



Preparation time

over 2 hours



Cooking time

10 to 30 mins

















Ingredients



For the marinade2 duck breasts6 tbsp teriyaki sauce2 tbsp dark soy sauce2 clove garlic, crushed2 tsp grated ginger1 small bunch of coriander, chopped2 tbsp honeyFor the stir-fry2 tbsp sesame oil3 red peppers, finely sliced½ tsp finely chopped fresh red chilli1 tsp ginger, chopped2 small shallots, finely sliced1 heaped tbsp demerara sugar1 lime, juice only1 small pineapple, cut into chunks2 heads pak choi, leaves left wholecoriander stalks, chopped, to garnish



Method



1. Combine all the marinade ingredients and marinate the duck breasts in the liquid for at least one hour. 2. Remove the duck breasts and place in a hot frying pan, skin side down, for 10 minutes. Turn the duck over and fry for a further five minutes. 3. Remove the pan from the heat, pour remaining marinade over the duck and allow to rest in the pan.4. Heat the sesame oil in a pan, add the red peppers and cook for 2-3 minutes. Then add the chilli, ginger, and shallots and cook on a high heat for two more minutes. 5. Reduce the heat and add the sugar and lime juice. Once caramelised, add the pineapple and leave to cook for five minutes. 6. Add the pak choi and stir until cooked. 7. Put the vegetables on a serving plate and top with slices of the duck breasts. Pour over the juices and garnish with the coriander stalks.