Seared duck breast with asian greens, bean sprouts and roasted tamarillos.
Preheat the oven to 180'C.
Prepare the duck breast by trimming away any excess fat and sinew. Score the skin and place the duck breast skin side down into a cold pan over a medium flame. Cook until the skin is golden brown, draining away the fat that renders as it cooks.
Cut the tamarillos in half lengthways and mix with the sugar. Add the tamarillos to the pan with the duck and cook for 6 - 8 minutes in the oven. Leave in the pan to rest.
Whilst the duck is resting cook the vegetables.
Slice the pak choi in half lengthways and stir-fry in sunflower oil in a frying pan for 2 minutes over a high heat. Add the soy and Mirin to the pan and reduce to a thick consistancy. Place the pak choi and tamarillos in the center of the plate, top with bean sprouts. Carve the duck and place on top. Spoon the reduced sauce around and serve.
«You could use chicken or guinea fowl as an alternative to duck in this recipe.»