DUCK BREAST – FRIED BOK CHOY WITH TOMATOES

 

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INGREDIENS

For 4 people: 4 duck breasts – 800 gr. of bok choy- 2 onions – 6 garlic cloves – 2 round tomatoes – 6 tbsp. of oil – Oregano – Thyme – Salt – Pepper –

 

PREPARATION

Wash, dry, then salt and pepper the duck breasts. Finely chop 1 onion and 3 garlic cloves; put in a bowl and add 2 tbsp. of oil, some oregano, and some thyme. Season the duck breasts with this mixture. Let rest for 30 minutes or more.

Set a non-stick pan on fire. When it gets hot, lay the duck breasts on it skin side down after having removed the seasoning. Turn them over when they’re golden and fry for one extra minute. Put them in an oven dish and finish cooking in medium to high heat oven for about 7 minutes.

Clean, wash and drain the Bok choy leaves. Heat 4 tbsp. of oil. Add Bok choy leaves; the second onion cut into rings and tomatoes sliced in quarters. Salt and pepper. Fry for 5 minutes stirring from time to time. Arrange everything on a large plate and serve as it is or with boiled potatoes.

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