Braised Duck Breast and Bok Choy with Orange Recipe

Ingredients:

• 2 duck breasts
• 4 heads of baby bok choi
• 1 large orange
• 2 cloves of garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 2 cups of chicken broth

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Score the skin of the duck breasts in a diamond pattern with a sharp knife. Season with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the duck breasts, skin side down, and cook for 5 minutes until the skin is crispy. Flip and cook for another 3 minutes. Remove from skillet and set aside on a plate.
4. Add minced garlic and ginger to the skillet and cook for 1 minute. Pour in chicken broth, soy sauce, honey and the juice from 1 orange. Simmer for 5 minutes or until the sauce thickens.
5. Add the baby bok choy to the skillet, cut side down, and cook for 1 minute. Add the duck breasts back to the skillet, skin side up. Slice the remaining orange into wedges and add them to the skillet.
6. Bake in the preheated oven for 8-10 minutes or until the duck reaches an internal temperature of 165 degrees Fahrenheit.
7. Serve the duck and bok choi hot with the orange wedges. Drizzle with the sauce from the skillet.

Verdict:

This dish is perfect for a special occasion or a dinner party. The braised duck breast and bok choi pair excellently with the orange flavor and the sweet and savory sauce. The presentation is stunning and will impress your guests.

Serving Suggestions:

Serve this dish with a side of rice or quinoa to soak up the delicious sauce. Pair with a glass of red wine such as Pinot Noir or Syrah.