Pan-fried duck breast with pak choi & asparagus

Ingredients:

Preparation mode:

👉 Pan-fried duck breast with pak choi and asparagus is a restaurant-style dinner for one or two: crispy-skinned duck with tender greens, a soy-rice vinegar dressing and crunchy fried ginger, garlic and chilli.

🍳 How to Make Pan-Fried Duck Breast

1. Prepare the duck. Score the duck skin at 2cm intervals and season with sea salt and black pepper

2. Render the fat. Place skin-side down in a cold non-stick pan, then turn the heat to medium-high. Cook for 8 minutes without moving it until the skin is golden and crisp

3. Prep the aromatics. Meanwhile, slice the ginger, garlic and chilli, and snap the woody ends off the asparagus

4. Finish the duck. Turn the duck and cook 4 minutes more, then rest on a plate, keeping the fat in the pan

5. Crisp the topping. Fry the ginger, garlic and chilli in the duck fat for 3–5 minutes until crisp

6. Cook the greens and dress. Blanch or steam the pak choi and asparagus for 2 minutes. Mix the soy sauce and rice vinegar with the duck resting juices

7. Serve. Halve the vegetables lengthways and arrange on a platter. Slice the duck thinly, lay on top, spoon over the dressing and scatter with the crispy topping

😋 Why You’ll Love Pan-Fried Duck Breast

Starting the duck in a cold pan renders the fat perfectly for super-crispy skin, while the light Asian dressing keeps it fresh.

💡 Tips for the Best Pan-Fried Duck Breast

• Start in a cold pan for the best rendering.
• Rest the duck before slicing.
• Save leftover duck fat for roast potatoes.
• Serve slightly pink for the juiciest meat.

🍽️ Serving & Storage

Serve with steamed rice or noodles.

❓ Pan-Fried Duck Breast FAQ

How do I know when duck is done?
Medium is about 57°C (135°F) inside; it should feel springy.

Can I use chicken?
Yes – skin-on chicken breast, cooked through.

👉 Learn more: https://en.wikipedia.org/wiki/Duck_as_food

Check more recipes on my website:
👉 https://cuisinesguide.com/recipes/

Footnotes:

“Duck works brilliantly with Asian flavours. The simple steamed greens, crispy chilli, ginger and garlic, and the tangy dressing provide the perfect backdrop for a perfectly cooked duck breast. ”