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| 4 gross | Duck breasts |
| 2 Bund | Bok choy |
| 4 klein | Beetroot |
| 500 Milliliter | Reduced chicken stock |
| 4 Esslöffel | Apple balsamic; (optional) |
| 100 Milliliter | light soy sauce |
| 100 Milliliter | Hoisin sauce |
| 50 Milliliter | oyster sauce |
| 50 Milliliter | honey |
| 50 Milliliter | Shao hsing; (rice wine vinegar) |
| 3 Teelöffel | Five spice |
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Combine marinade, trim duck breast and marinate overnight.
Wash bok choy.
Wrap beetroot in foil, with a little butter and seasoning. Roast at 180c until tender. Peel and cut into four.
Pre-heat oven to 205c. Sear the duck breasts on either side in a hot pan. Be careful not to burn the marinade. Roast in the oven until medium-rare. About 8 minutes.
Quickly stir fry bok choy with the beetroot in a little oil.
Slice duck breast and place in the middle of 4 plates. Add the bok choy and beetroot mix and ladle around some chicken stock. Finally drizzle with apple balsamic, if using.
Per serving: 78 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 1139mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates
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