Serve over mashed potatoes or potato puree with herbs.
4 heads of baby bok choy, sliced down the center length-wise. 2 duck breasts Salt and freshly ground black pepper Bunch of watercress to garnish
For the Cranberry-Orange Sauce
2 cups cranberry preserves, relish, or jam
1 shallot, chopped finely
Zest from one orange
Juice from 1 orange
1 1/2 cup of water
2 tsp cornstarch
Squeeze of lemon juice juice Splash of white wine vinegar
Salt and Pepper to taste INSTRUCTIONS
1. Preheat the oven to 375 degrees.
2. Heat the preserves, water, and vinegar in a pan, stirring until the the mixture is well blended and begins to thicken a little.
3. Add the shallots, lemon juice, orange zest and juice.
4. Prepare the duck breasts by using a very sharp knife to score the skin, being careful not to cut too deeply into the flesh. 3 diagonal lines both directions, until they cross each other.
5. Heat a heavy skillet over a medium heat, add the breasts, skin-side down, and cook for about 4 minutes until skin becomes crispy and brown, flip to opposite side and sear for an additional 3 minutes. Remove from heat, and pour off the excess fat and set aside.
6. Lay the breasts, skin-side down, in a roasting pan and place in the oven for seven to eight mins for rare, 15 minutes for medium. Remove and rest (lightly covered) for ten minutes.
7. Pour 2 TBS of the saved fat into the frying pan and set over a medium heat. Once hot, add the bok choy to the hot duck fat. Sear each side until gently browned. Remove from the pan and season with salt and pepper.
8. Carve the breasts into slices and divide between four plates, then serve with the bok choy and cranberry sauce, garnished with parsley.