Teriyaki duck with pineapple and pak choi stir-fry


For the marinade
For the stir-fry

Preparation method

  1. Combine all the marinade ingredients and marinate the duck breasts in the liquid for at least one hour.

  2. Remove the duck breasts and place in a hot frying pan, skin side down, for 10 minutes. Turn the duck over and fry for a further five minutes.

  3. Remove the pan from the heat, pour remaining marinade over the duck and allow to rest in the pan.

  4. Heat the sesame oil in a pan, add the red peppers and cook for 2-3 minutes. Then add the chilli, ginger, and shallots and cook on a high heat for two more minutes.

  5. Reduce the heat and add the sugar and lime juice. Once caramelised, add the pineapple and leave to cook for five minutes.

  6. Add the pak choi and stir until cooked.

  7. Put the vegetables on a serving plate and top with slices of the duck breasts. Pour over the juices and garnish with the coriander stalks.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


9:00am Saturday 25 April

James Martin presents with help from top chefs Gennaro Contaldo and Francesco Mazzei.

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