Honey & Soy Glazed Duck Breast

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, pop a frying pan on medium-high heat (no oil).

Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 6-8 mins.

Flip, then sear the other side for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging.

Transfer the duck to a baking tray, skin-side up, and season with salt and pepper. Roast on the top shelf of your oven until cooked, 16-18 mins. 

Once cooked, transfer to a plate and rest for 5 mins. IMPORTANT: The duck is fully cooked when no longer pink in the middle.

When the duck is resting, wipe out the the frying pan and pop it on high heat with a drizzle of oil.

Once hot, add the pak choi and stir-fry for 2-3 mins, then add the garlic and cook for 1 min more. Transfer the pak choi to a plate, then reduce the heat to medium.

Add the soy sauce and honey to the pan. Simmer until reduced by two thirds, 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Remove from the heat, then return the rested duck to the pan and coat it in the glaze.