Lime & Coriander Duck Steaks with Pak Choy

Gressingham Duck breasts are delicious with a variety of accompaniments, in this case with seasoned pak choy as a tasty starter - or, use two for a main course. Skinless duck breast has fewer calories and under half the fat of a skinless chicken fillet ­(a skinless duck fillet has 92kcal and 1.3g of fat per 100g compared to a skinless chicken fillet that has 120kcal and 3.2g of fat per 100g).

Ingredients

•  2 large Gressingham Duck breasts, skin removed
• 2-3 large heads pak choy, leaves removed from the stem and washed
• 2 tablespoons of vegetable oil
• salt and pepper

Marinade:

• small bunch of fresh coriander, washed and roughly chopped
• 5 kafir lime leaves ( fresh or dry ) roughly chopped
• 1 red chilli, roughly chopped
• 1 clove garlic, peeled
• 1 tablespoon light soy
• juice of 1 lime
• half a teaspoon caster sugar

Directions

1.  Firstly, take all the marinade ingredients and place in a pestle and mortar or food blender and pound or mix. Place in a bowl big enough to fit the duck. Set aside.
2.  Next place the duck breasts on a chopping board, remove any mini fillets and cut across the breast horizontally at the thickest part. You should have 4 flat fillets. (If serving as main courses use four breasts unsliced).
3.  Place cling film over the top and hit them with a rolling pin or the back of a large chopping knife to flatten to approximately 1/4 inch. Place in the marinade bowl, mix well and leave to marinade for at least 30 minutes but preferably 2-3 hours in a fridge.
4.  When you are ready to eat, take the breast from the marinade and scrape off any excess marinade back in the bowl. Leave the marinade in a warm place.
5.  Place a wok or large frying pan on to medium heat and add 2 tablespoons of vegetable oil. When the oil is hot throw in the pak choy, season with salt and pepper and stir fry for a couple of minutes, adding a little water if drying out.
6.  When it is cooked, divide onto 4 plates in the middle. Next, cook the duck steaks. Take another large pan and put onto a high heat.
7.  Add 2 tablespoons of veg oil and when it gets hot, carefully place the duck steaks into the pan, I find using tongs to do this is a good option. Season the steaks with salt and pepper and sear for about a minute and a half. Then flip the steaks over and do the same. Now add in the remaining marinade into the pan and bring to a simmer. Add a little water if it needs loosening.
8.  Once it is simmering continue to cook for a minute, remove the duck steaks from the pan and place them on top of the pak choy. Pour over any remaining marinade over the steaks.

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