Duck with Pineapple and Pak Choi
This Duck with Pineapple and Pak Choi recipe from Richard Corrigan is a real showstopper. The duck is served crispy brown and the pineapple and lime syrup make this a perfect summertime dish.
Ingredients
- 2 crowns of duck, (legs removed)
- Salt and freshly ground black pepper
- 2 tablespoons sunflower oil
- 25g butter
- Duck or goose fat
- 8 – 10 sprigs of fresh thyme
- 2 tablespoons honey
For the pak choi:
- 4 pak choi
- Salt and freshly ground black pepper
- 16 teaspoons lime juice
- 8 teaspoons ginger, minced
For the pineapple:
- 2 tablespoons sunflower oil
- 25g butter
- 1 small ripe pineapple
- 4 tablespoons caster sugar
For the lime syrup:
- 3-4 limes, segmented
- 350 mls stock syrup
To garnish:
- ½ teaspoon very finely chopped fresh red chilli
Method
Begin by making the lime syrup. Cut one of the limes in half, lengthways and squeeze out 1 tablespoon juice. Put this into a bowl and set aside. Peel the other half of the lime, as well as the other limes, and cut out the segments from between the membranes. Set the segments aside. Combine with the stock syrup and allow to marinate for an hour.
Heat a film of sunflower oil with a little duck or goose fat in a large cast-iron frying pan. Season the duck breasts, then put them (still on the carcasses) into the pan, breast side down. Place the thyme into the cavity and spoon some of the fat into the cavity also. Sear and brown for 2 ½ minutes, then turn the carcasses so you can sear and brown the ‘crowns’ for a further 2 minutes.
Place the browned ducks in a roasting dish and drizzle over the honey. Transfer to the oven to finish cooking for about 15 minutes, then remove and set aside to rest in a warm place while you finish the other components.
Trim off the top of the leaves from the pak choi and cut off the stalk. Wash each pak choi and dry thoroughly, then season.
Cut each into quarters. Take each quarter and lay over about a half teaspoon of the minced ginger and a teaspoon of lime juice, then fold each one over in half to make a neat parcel.
Place the parcels in a large pan with a splash of water, put a lid on the pan and and place on a low heat to steam for about a minute and a half.
Meanwhile, peel the pineapple and cut into wedges, discarding the core. Heat a dry frying pan, add the pineapple and sprinkle it with sugar. Add some sunflower oil and butter then cook over a moderately high heat, tossing the pineapple pieces constantly, for about 5 – 6 minutes, to caramelize them on all sides. Transfer the pineapple to plate and set aside.
To serve your Duck with Pineapple And Pak Choi take the duck breasts off the carcasses. Put four pak choi parcels on each plate and set a duck breast on top. Place the pineapple on the plate and garnish with the red chilli. Drizzle over the lime syrup and lime segments.
Ingredients
- 2 crowns of duck, (legs removed)
- Salt and freshly ground black pepper
- 2 tablespoons sunflower oil
- 25g butter
- Duck or goose fat
- 8 – 10 sprigs of fresh thyme
- 2 tablespoons honey
For the pak choi:
- 4 pak choi
- Salt and freshly ground black pepper
- 16 teaspoons lime juice
- 8 teaspoons ginger, minced
For the pineapple:
- 2 tablespoons sunflower oil
- 25g butter
- 1 small ripe pineapple
- 4 tablespoons caster sugar
For the lime syrup:
- 3-4 limes, segmented
- 350 mls stock syrup
To garnish:
- ½ teaspoon very finely chopped fresh red chilli
Method
Begin by making the lime syrup. Cut one of the limes in half, lengthways and squeeze out 1 tablespoon juice. Put this into a bowl and set aside. Peel the other half of the lime, as well as the other limes, and cut out the segments from between the membranes. Set the segments aside. Combine with the stock syrup and allow to marinate for an hour.
Heat a film of sunflower oil with a little duck or goose fat in a large cast-iron frying pan. Season the duck breasts, then put them (still on the carcasses) into the pan, breast side down. Place the thyme into the cavity and spoon some of the fat into the cavity also. Sear and brown for 2 ½ minutes, then turn the carcasses so you can sear and brown the ‘crowns’ for a further 2 minutes.
Place the browned ducks in a roasting dish and drizzle over the honey. Transfer to the oven to finish cooking for about 15 minutes, then remove and set aside to rest in a warm place while you finish the other components.
Trim off the top of the leaves from the pak choi and cut off the stalk. Wash each pak choi and dry thoroughly, then season.
Cut each into quarters. Take each quarter and lay over about a half teaspoon of the minced ginger and a teaspoon of lime juice, then fold each one over in half to make a neat parcel.
Place the parcels in a large pan with a splash of water, put a lid on the pan and and place on a low heat to steam for about a minute and a half.
Meanwhile, peel the pineapple and cut into wedges, discarding the core. Heat a dry frying pan, add the pineapple and sprinkle it with sugar. Add some sunflower oil and butter then cook over a moderately high heat, tossing the pineapple pieces constantly, for about 5 – 6 minutes, to caramelize them on all sides. Transfer the pineapple to plate and set aside.
To serve your Duck with Pineapple And Pak Choi take the duck breasts off the carcasses. Put four pak choi parcels on each plate and set a duck breast on top. Place the pineapple on the plate and garnish with the red chilli. Drizzle over the lime syrup and lime segments.
