Duo Of Duck

Roasted duck leg, pan-fried duck breast, grilled bok choy star anise infused beetroot purée, orange rooibos sauce 1 duck breast 1 duck leg quarter 100g bok choi 100g beetroot 5 star anise 1 orange

1 rooibos teabag 10g garlic

50g onion

10g thyme 100g butter salt pepper 100ml red wine

Season the duck leg with salt, pepper, and garlic. Place some thyme and onion at the bottom of the roasting tray and put the duck on top of the thyme. Roast for about 30 minutes on 200ºC.

While the duck leg is roasting, cube the beetroot and boil with star anise to infuse the beetroot.

Once the beetroot is boiled, put it into a blender and blend for 5 minutes until smooth. Add a little bit of butter, salt, and pepper.

On medium heat, put the duck breast skin side down and brown the duck until the fat is rendered. Turnover the duck breast and add garlic, onion, and thyme.

Cook for a further 5 minutes, which should be medium.

Cook longer if you would like it cooked well. Add a teaspoon of butter at the end and set aside for 5 minutes to rest.

By now the duck leg should be ready. Take the juices from the duck and put it into a hot pan. Add the red wine, and bring it to a boil and simmer.

Then add the rooibos teabag and squeeze the juice from the orange into the saucepan. Reduce until the required consistency, and a teaspoon of butter and season accordingly.

Slice the bok choy lengthways and in a hot pan, place it down to char it a bit. Add some of the duck fat rendered from the breast as this will add flavour.

Don’t cook the bok choy too much as you still want to have a crunch to it. Season accordingly with salt and pepper.

Now that all the items are ready, you can plate the dish as shown in the picture or as desired.