Carl Hughes
Carl has been working for us for us since day 1 and with a background in fine dining as well as event and outside catering, he’s a versatile and capable chef. Qualified up to head chef level, he can take control of running a busy kitchen and is a strong team leader.
Roasted Duck Breast With Pak Choi And Oranges
Carl has chosen to cook a recipe using a classic combination of duck and oranges. Using Asian flavours adds a twist to this dish and brings a timeless classic up to date.
Ingredients
- 4 Duck Breasts
- 350 g Pak Choi
- 4 Oranges (juice and segments)
- 4tsp Miso Sauce
- 3 tsp Mirin
- 2tsp Rice Wine Vinegar
- 4tsp Honey
- 2tsp Soy Sauce
- 2 tsp Sesame Oil
- 1tsp Sesame Seeds
- 1 pinch chilli flakes
Serves 4
Method
Season the duck breasts and sear skin side down in a hot pan. Turn and cook for a further 5 minutes. Finish in an oven at 180 c for a further 10 minutes.
Allow to rest and meanwhile heat the sesame oil in a pan, add the pak choi,season and add the remaining ingredients, reserving the orange segments.
When the pak choi has wilted remove from the pan, place the duck breast on a plate and spoon around the pan juices before adding the orange segments.
