Duck Breast #2 in Five Tastes Hoisin & Chili Pot with brown sugar and Kepjap Manis served with Vegepod Bok Choy.
1 Duck Breast
1 Baby Bok Choy fresh from vegepod
1 Five Taste Hoisin & Chili Shot
1tsp Brown Sugar
1tsp Kepjap Manis Sweet Soy
Pan Seared the duck to render fat in non stick skillet then
continue to cook with lid on top of duck to steam it.
About 3min each side
In Separate Saucepan add the hoisin & chili shot, brown sugar
and soy and cook on low until sugar dissolves.
It goes thick like a sticky sauce.
Steam the wombok under the lid of the duck for final minute of cooking.
Serve duck on the wombok and spoon over the sauce