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Peanutty Duck Breasts and Roasted Bok Choy

  • Preparation : 45 minutes
  • Cooking : 13 minutes
  • Portions : 6


  • 6 Brome Lake Ducks duck breasts
  • 10 ml (2 tsp) Chinese five-spice blend
  • Salt and pepper to taste
  • 1 liter (4 cups) jasmine rice, cooked
  • For the peanut caramel crumble:
  • 30 ml (2 tbsp) sugar
  • 80 ml (1/3 cup) peanuts, chopped
  • For the sauce:
  • 80 ml (1/3 cup) creamy peanut butter
  • 80 ml (1/3 cup) duck stock or hot water
  • 60 ml (1/4 cup) hoisin sauce
  • 15 ml (1 tbsp) soy sauce
  • 15 ml (1 tbsp) freshly squeezed lime juice
  • 15 ml (1 tbsp) honey
  • 2.5 ml (1/2 tsp) sriracha
  • For the roasted bok choy:
  • 15 ml (1 tbsp) canola oil
  • 15 ml (1 tbsp) honey
  • 10 ml (2 tsp) rice vinegar
  • 10 ml (2 tsp) ginger, minced
  • 9 small bok choys, halved
  • Salt and pepper to taste


  1. Pre-heat the oven to 400°F (205°C).

  2. For the peanut caramel crumble: Add the sugar and 30 ml (2 tbsp) of water to a small saucepan and bring to a boil. Cook over medium-low heat until it turns amber in colour. Remove from the heat.

  3. Add the peanuts and stir. Transfer the mixture to a baking sheet lined with parchment paper. Let the mixture set.

  4. Break the peanut caramel into pieces and then place in a food processor. Mix until grainy in texture. Set aside.

  5. For the sauce: Add the ingredients for the sauce to a saucepan and combine. Heat over medium heat, stirring, until all ingredients are evenly combined. Set aside and keep warm.

  6. For the roasted bok choy: In a bowl, mix the oil, honey, rice vinegar and ginger. Add the bok choy. Season with salt and pepper and stir to coat the bok choy with the seasoned oil.

  7. Place the bok choy on a baking sheet lined with parchment paper. Cook in the oven for 12 to 15 minutes, turning the bok choy over halfway through, until roasted. Remove from the oven and set aside.

  8. Meanwhile, pat the duck breasts dry with a paper towel and trim any excess fat from the breasts. Using a knife, make shallow incisions in the skin of the duck breasts in a criss-cross pattern, taking care not to cut into the flesh. Season with the Chinese five-spice, salt and pepper.

  9. In a large ovenproof skillet, grill the duck breasts for 5 to 7 minutes over medium-low heat, skin side down, draining the fat from the pan occasionally during cooking.

  10. Increase the heat to medium-high. Turn the breasts over and continue cooking for 1 to 2 minutes, skin side up.

  11. Turn the breasts over once more, place the pan in the preheated oven and cook for 7 to 8 minutes, until the internal temperature of the breasts reaches 58 °C (136 °F) on a cooking thermometer. Remove from the oven.

  12. Transfer the duck breasts to a cutting board. Cover loosely with a sheet of aluminum foil and let stand for 5 minutes before slicing.

  13. Serve the duck breasts with the rice, roasted bok choy and sauce. Sprinkle the peanut caramel crumble over the duck.

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