Pan-seared duck breast with pak choi & ketjap manis sambal

Ingredients

• 150g Thai Hom Mali Rice
• 340g pack 2 Gressingham Duck Breasts
• 3 tbsp Cooks' Ingredients Ketjap Manis
• 1 lime, juice
• 1 red bird's eye chilli (from a pack of mixed Thai chillies), or to taste, finely chopped
• 500g Pak Choi
• 1 clove/s garlic, finely chopped

Method

1. Cook the rice according to pack instructions. Pat the skin of the duck breasts with kitchen paper to remove excess moisture, score with a sharp knife, then season the meat with salt and black pepper.
2. Preheat the oven to 180ºC, gas mark 4. Heat a dry frying pan over a medium heat. Place the breasts skin-side down in the pan, then cook for 4-5 minutes until the skin turns golden brown. Turn over and seal the meat for 1 minute. Pour the fat into a heatproof bowl, then set the pan aside.
3. Place the duck, skin-side up, on a baking tray. Cook in the centre of the preheated oven for 12-15 minutes, until the juices run clear and there is no pink meat. Rest the meat on a plate in a warm place for 5 minutes. Meanwhile, put the ketjap manis, lime juice and chilli into a small pan. Heat gently just before serving.
4. Remove the outer leaves from the pak choi (keep these for stir fries), then cut in half lengthways. Put the pak choi pieces, stalk-ends down, into a measuring jug. Add boiling water from the kettle to cover the stalks and leave to soften for 2-3 minutes.
5. Return the frying pan to the heat with a little reserved duck fat, then add the garlic. Cook until slightly golden. Remove the pak choi from the water, slightly pat dry the stalks with kitchen paper and add to the pan. Cook for 30 seconds, then season with salt and black pepper.
6. Slice the rested duck breasts in half lengthways, then serve on top of the rice, with the pak choi and the warm sambal spooned over and around.