Hunan Chinese · China

Chili and Lime Smoked Duck Breast with Steamed Bok Choy and Oyster Sauce

Name: Chili and Lime Smoked Duck Breast with Steamed Bok Choy and Oyster Sauce
Total time: 37 min
Yield: 2 servings
Cuisine: Hunan Chinese
Ingredients: 2 duck breasts; 1 cup bok choy, chopped; 2 tbsp oyster sauce; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 clove garlic, minced; 1 tsp chili flakes; 1 tbsp lime juice

Spicy chili with tangy lime brightness

37 minutes2 servings

Method

Mix chili flakes into duck breasts and add extra lime juice to sauce
Preheat oven to 375°F (190°C). Score duck skin and cook skin-side down in a skillet until crisp.
Transfer to oven and bake for 15-20 minutes until internal temperature reaches 74°C (165°F).
Steam bok choy in a pot with a steamer basket for 5-7 minutes.
Mix oyster sauce, soy sauce, vinegar, and garlic, and serve with duck and bok choy.

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