Meal Type:
Prep Time:
1 hour
Cooking Time:
45 minutes
Debbie Zouch

"This recipe was created after being introduced to the unique flavours of duck. I wanted to bring my love for Thai food & duck together with something truly New Zealand. Even though its not complicated to make, my friends feel loved and special when I cook it for them & that's what it's all about."


  • 4 x Duck Breasts (trimmed and the skin scored in 1 cm crosses)
  • 2 Tbsp of Chinese five spice powder
  • 1 Tbsp of sea salt flakes
  • 1 Tbsp of cracked pepper
  • 700gms Kumara
  • 1 Ltr of Chicken Stock
  • 1/2 cup of roughly chopped corriander(keep corriander stalks)
  • 1 tsp of sea salt flakes
  • 1 tsp cracked pepper
  • 250 mls of coconut cream
  • Zest of 2 limes
  • Juice of 1 lime
  • 4 small Bok choys
  • 1 carrot sliced into matchsticks
  • 1/4 of a savoy cabbage slice finely
  • 9 cloves of garlic
  • 1/2 tsp of chilli finely chopped
  • 1/2 capsicum sliced thinly
  • 1 spring onion sliced thinly
  • 1/2 carrot
  • Stem of lemon grass
  • 1/2 cup , 1/4 cup and 2 Tbsp of sweet soy sauce or a really good tereyaki sauce. (I use Ninja teriyaki sauce from Farrows)


  1. Peel and and chop kumara place in to a pot with 500ml of chicken stock and 6 peeled and bruised garlic cloves cook until tender.
  2. While Kumara is cooking, mix chinese 5 spice powder and the tlbsp of salt and pepper to gether rub into the skin of each duck breasts.
  3. Then in the bottom of a rectangle baking dish put in the teriyaki sauce/soya sauce. Place the duck breast in the dish meat side in, making sure that the skin on the duck breasts remains dry. Place to one side while preparing sauce and vegetables.
  4. In a saucepan add 500mls of chicken stock, 1/4 teriyaki sauce/soy sauce, lemon grass ,the roots of the corriander, 1/2 carrot and 2 garlic cloves bruised and simmer till reduced by half.
  5. In hot salted boiling water blanch the beans and bok choy then put into cold ice water to stop further cooking, dry and put aside to cook.
  6. Once kumara has cooked, strain, keeping garlic cloves and mash with the 1tsp of salt and pepper, then add 125 mls coconut cream, spring onions, the lime zest and lime juice mix well, Keep aside.
  7. In a large frying pan , heat and add 1 tbslp of oil on a med heat. Once pan is hot place duck breasts skin side down and cook making sure that the fat on the breasts has rendered down as much as possible, this takes 7 to 10mins. There should be no more than 2mm of fat left but be careful not to burn the skin.
  8. Then put in a preheated oven 200c for 7mins. Take out cover loosely with tin foil and rest for 5mins.
  9. While the duck breasts are resting. In a large wok heat with 1 tlbsp of oil put add 1 clove diced garlic and chilli. then add beans, carrots and capcicum cook for 2 mins then cabbage and bok choy. Add 2tbslp of teriyaki sauce pinch of salt and pepper stir until vegetables are tender but still crunchy.
  10. Heat up kumara mash add the chopped corriander.
  11. Strain stock/jus and add back to saucepan, add 75mls of coconut cream and cook for a furnter 2 mins, season to taste.
  12. Cut duck breasts on a slight angle making each piece about 3cm thick.
  13. To serve - On each lovely plate, slightly off centre put a mould of Kumara mash then place the stir fried veggies drapping over mash and on the plate. Making sure that the bok choy green leaves are over the kumara mash. Place the slice duck like a fan cascading over the mash and vegetables. Then pour 1 1/2 tbsps of the jus over the duck. Then sprinkle with some chopped corriander, wipe plates and serve. Enjoy!!!!


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Debbie Zouch