Chinese-Style Grilled Duck Breasts

Chinese-Style Grilled Duck Breasts

Points per serving 3½  (core ½ pt per serving)
Serves 2

1 teaspoon soy sauce
1 clove garlic, crushed
2 teaspoon ginger, grated fresh root
1 zest of 1 orange(s), and juice
1 teaspoon sesame oil
1/4 portion fresh green or red chilli(s), flaked
225 g skinless duck breast
1 teaspoon honey, clear
1 teaspoon sunflower oil
6 quantity baby sweetcorn, cobs, halved lengthways
1/2 medium red green or yellow pepper(s), (red), deseeded and sliced
1 quantity chinese leaves, baby pak choi, leaves separated

Mix together the marinade ingredients (through chilli flakes) in a shallow dish. With a sharp knife, make 4 or 5 diagonal slashes in the duck breast. Coat in the marinade, then leave in a cool place for 1-2 hours.

Preheat the grill to medium hot. Shake any excess marinade off the duck, then grill the breast, skin-side up, for 5 minutes. Turn over and grill for a further 5 minutes.

Spread any remaining marinade and the honey over the duck breast (skin side), and grill for a final 5 minutes, until the skin is crisp and dark golden.

Meanwhile, heat a large, non-stick frying-pan. Add the oil and baby sweetcorn and stir-fry for 2 minutes. Add the pepper and pak choi and continue to cook briskly for a further 2 minutes.

Spoon the hot vegetables on to two plates. Slice the cooked duck and arrange the slices over the vegetables. Serve, offering soy sauce separately.