Slow-cooked Duck
By Ocado
Published on 04 October 2022
In this recipe for succulent, slow-cooked duck, duck breasts are simmered in a sticky-sweet honey, soy and ginger sauce and served on a bed of tender pak choi and green beans. You could serve this with a side of jasmine rice or a tangle of noodles for a more substantial meal, or you could thinly slice the duck and wrap it up in pancakes with shredded cucumber.Time and servings
2 hrs 20 minsTotal time
4Servings
20 minsPrep time
2 hrsCooking time
Ingredients
- 2 tbsp of olive oil
- 4 duck breasts, skin scored in a diamond pattern
- 1 tbsp of sesame oil, plus 1 tsp for frying the vegetables
- 2 tbsp of soy sauce
- 1 red chilli, thinly sliced
- 2 tbsp of honey
- 2 cm of piece of ginger, finely chopped
- 6 garlic cloves, crushed or grated
- 2 tbsp of cornflour
- 1 red onion, roughly chopped
- 500 g of pak choi, quartered
- 100 g of green beans, ends trimmed
- 2 salad onions, thinly sliced
Method
Step 1
Preheat the oven to 160°C/140°C fan/gas 3.Step 2
Season the duck breasts with a pinch of salt and coarsely ground black pepper. Heat the olive oil in an oven-proof casserole over medium-low heat and sear the duck breasts skin-side down for 5-7 mins. Once the fat from the skin has rendered and it’s become crisp and golden, pour any liquid fat out of the pan (keep it in an airtight jar for roasting future potatoes), then turn the duck breasts over and cook on the other side for 1 min. Take off the heat, cover and set aside to keep warm.Step 3
In another small pan over a medium heat, add the sesame oil, soy sauce, chilli, honey, ginger and ⅔ of the garlic and mix well. In a small bowl, combine the cornflour with 1 tsp cold water, then add it to the sauce and stir it in thoroughly. Bring the sauce to the boil, then lower the heat and simmer, stirring continuously, until the sauce is thick and glossy.Step 4
Pour the sauce over the duck, add the red onions around the duck, cover with foil or the casserole lid and cook in the oven for 2 hrs.Step 5
10 mins before the duck is finished cooking, add 1 tsp sesame oil to a large frying pan over a medium heat and fry the remaining garlic for 2 mins. Add the green beans, season with a pinch of salt, reduce to a simmer, cover and cook for 8 mins, then add the pak choi, mix together, cover again and cook for a further 4 mins.Step 6
Remove the duck from the oven and serve with the green beans and pak choi, drizzled with any residual sauce from the casserole, scattered with the salad onions.