Ingredients
- 4 duck breasts
- 2 bok choy (washed and layered)
- 2 carrots (peeled into strips)
- 1 red onion (sliced)
- 1 fresh red chilli (chopped)
- 1 thumb sized piece of ginger (peeled and sliced)
- 3 garlic cloves (peeled and chopped)
- salt
Asian marinade
- 4 tbsp soy sauce
- 2 tbsp honey
- 4 garlic cloves (peeled and crushed)
- 1 thumb sized piece of ginger (peeled and crushed)
- 1 fresh lime (juice only)
- 2 tsp sesame oil
- 1 pinch of chilli flakes
kebabs
- 200 gram organic self raising flour
- 230 gram natural yogurt
- extra flour for rolling out
Optional garnishing
- fresh coriander
- fresh chilli
- chopped mixed nuts
Instructions
- Bring the duck breasts to room temperature for 30 minutes.
- Add the self raising flour and yogurt to a large bowl along with a good pinch of salt. Mix until well combined before using your hands to create a large dough ball.
- Lightly flour the kitchen surface and transfer the dough to the floured worktop. Kneed the dough for a couple of minutes before splitting into 4 equal parts. Add a light dusting of flour if the dough is too sticky. Flatten out each flatbread with a rolling pin and roll until you create a really thin base.
- Next, heat a non-stick griddle or frying pan on a medium heat. Once hot, place the flattened dough into the pan and cook for around 2 minutes before flipping for a further minute. Repeat this process until all the flatbreads have been made and set aside. (The flatbreads can be reheated in the microwave once you are ready to put the kababs together)
- At this point, pat the duck breast skin dry with some kitchen towel and season the skin with a good pinch of salt.
- Place the duck breasts skin side down in a cold frying pan on a medium heat. Allow to cook for around 8 minutes until you had a lovely crispy skin.
- Season the flesh side with a pinch of salt before flipping and cooking for a further 4-5 minutes. This will depend on the size of the duck breast and how rare you like it. If you like your duck well done then allow more cooking time.
- Remove the duck breasts from the pan and allow to rest for 5 minutes before slicing. (save some of the duck fat to add flavour to the vegetables and store the rest in an airtight container as you can use it to make incredible roast potatoes another day)
- Add all the Asian marinade ingredients to a small pan and reduce on a medium heat for around 5 minutes.
- Finally, add the carrots, bok choy, red onion, ginger, red chilli, garlic to a hot pan along with some of the duck fat and season with salt and pepper. Stir regularly and cook for 4-5 minutes until nicely charred.
- Once everything is cooked, reheat the flatbreads in the microwave for 30 seconds before adding a layer of the asian marinade, stir fried vegetables, sliced duck breast and optional garnishing of fresh red chilli, coriander and chopped nuts.
Nutrition
Serving: 1 Serving | Calories: 576kcal | Carbohydrates: 69g | Protein: 52g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 132mg | Sodium: 1442mg | Potassium: 1955mg | Fiber: 8g | Sugar: 22g | Vitamin A: 23161IU | Vitamin C: 226mg | Calcium: 602mg | Iron: 12mg
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2 Responses
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Thank you for your kind words and I am so pleased you enjoyed this recipe. Have a great weekend.