Recipe for Cha Siew Duck, Beetroot, Bokchoy, Apple Balsamic 
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Yield:
4
Ingredients:
Amount Ingredient
4 lrg duck breasts
2 bn bok choy
4 sm beetroot
500 ml reduced chicken stock
4 tbl apple balsamic, (optional)
----------------- MARINADE ----------------
100 ml light soy sauce
100 ml hoi sin sauce
50 ml oyster sauce
50 ml honey
50 ml shao hsing, (rice wine vinegar)
Instructions:
Instructions: Combine marinade, trim duck breast and marinate overnight.

Wash bok choy.

Wrap beetroot in foil, with a little butter and seasoning. Roast at 180c until tender. Peel and cut into four.

Pre-heat oven to 205c. Sear the duck breasts on either side in a hot pan. Be careful not to burn the marinade. Roast in the oven until medium-rare. About 8 minutes.

Quickly stir fry bok choy with the beetroot in a little oil.

Slice duck breast and place in the middle of 4 plates. Add the bok choy and beetroot mix and ladle around some chicken stock. Finally drizzle with apple balsamic, if using.

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