Duck with Bok Choi is an old favorite. I remember the first time I had Duck a L’Orange. It was the Sunday before Christmas in 1966. My Grand Parents who lived just outside Cardiff, Wales. Every single year would meet dear family friends from Liverpool half-way in the Historic Town of Ludlow to exchange Christmas presents. It was a major trek for both parties as it was at least a four-hour trip each way along country roads in those days. Things have changed due to improved road systems. These days you can make the trip in less than half that time.
The Three Feathers is a medieval coaching inn dating from 1691. Open hearths, low ceilings and a hearty welcome to travelers for centuries, make this a really interesting place for lunch or a weekend away.
When I finally ‘came out’ to my grandmother 21 years later, she said, ”I’ve known it for years, no other eight years old would have ordered Duck at the Feathers and thought nothing of it!”
I have amended and updated the Duck with Bok Choi recipe over the years, particularly since Duck has become more accessible and no longer considered a luxury foodstuff of the upper classes. I hope you enjoy the addition of Van der Hum which gives the sauce a really nice tangerine flavor. It is a uniquely South African liqueur made from the finest brandy and delightful essences of naartjies (tangerines) and herbs. The name Van der Hum is of uncertain origin but possibly derived from the humorous uncertainty of the name, equivalent of whatshisname.
Cointreau also works in this dish.
Duck with Bok Choi
- 4 Duck Breast or Duck Thighs
- 1 tbsp Honey
- 1 tbsp Van der Hum or Cointreau
- 1 Spray Olive Oil
- 1 Tbsp Soy Sauce
- 1 Orange (Zest and Juice)
- 4 Bok Choi cut in half longwise
- 1 Handful Chopped Flat Leaf Parsley
Score the fat on the duck breasts or thighs with a sharp knife.
Heat a pan, and sprinkle in a fine layer of salt (no oil), then add the duck breasts skin side down and turn down the heat and let the fat slowly render out until the skin is crispy.
When the skin is crispy place, drain the excess fat, and place in the oven at 180c and cook for 6 mins.
Place the Bok Choi in a shallow ovenproof dish and sprinkle with the olive oil, and Soy Sauce
Remove the Duck from the oven and cover in honey, then leave to rest for 3 mins.
Pour the Van der Hum into the cooking pan and De Glass until you have a reduced slightly thickened sauce.
Remove the Bok Choi from the Oven
Carve & serve the duck alongside the Bok Choi and drizzle with the honey and cooking juices from the pan after sprinkling with flat leaf parsley
To accompany this dish we usually serve Sweet Potato Mash and Green Beans Le Marche style