Spiced orange duck with gingered pak choi recipe | Sainsbury`s Magazine

Ingredients

• 250g jasmine rice
• 4 x 125g duck breast portions
• 2 garlic cloves, finely sliced
• 1 tsp Chinese 5-spice
• juice of 2 and pared zest of 1 orange
• 4 tbsp dark soy sauce
• 1½ tbsp clear honey
• pinch of chilli flakes
• 1 tbsp sesame oil
• 3cm root ginger, cut into matchsticks
• 400g pak choi, quartered through the core
• 1 tbsp dark soy sauce