NUTRITION

SERVINGS

INGREDIENTS

6 oz Duck breast

0.5 tsp Five spice powder

0.25 tsp Sea salt

1 tbsp Tamari

1 tsp Fresh ginger

1 cup Baby bok choy

1 cup Broccoli florets

1 tsp Toasted sesame oil

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Score the duck breast skin in a crosshatch pattern using a sharp knife, being careful not to cut into the meat.

• 3

  Season both sides of the duck breast evenly with the five spice powder and sea salt.

• 4

  Place the duck breast skin-side down in a cold oven-safe skillet, then turn the heat to medium to slowly render the fat for 8-10 minutes until the skin is golden.

• 5

  Flip the duck breast over and transfer the skillet to the oven for 5-7 minutes until the internal temperature reaches 135°F for medium-rare.

• 6

  While the duck rests on a cutting board, steam the baby bok choy and broccoli florets for 4-5 minutes until they are bright green and tender-crisp.

• 7

  In a small bowl, whisk together the tamari, grated fresh ginger, minced garlic, and toasted sesame oil to create the dressing.

• 8

  Thinly slice the duck breast against the grain and serve it over the steamed vegetables, drizzling the ginger-tamari sauce over the top.