Char Sui Roasted Duck Breast with Five Spiced Sweet Potato Mash

Preheat your oven to 200°C (390°F). While the oven is heating, score the duck breast skin in a criss-cross pattern to help the fat render and the skin to crisp up during cooking.

Season the duck breast with salt and lightly brush with Char Siu sauce to coat it evenly. Let it marinate for at least 10 minutes to absorb the flavors.

Place the sweet potatoes in a pot of boiling water and cook until tender, about 15-20 minutes. Drain and return them to the pot.

While the sweet potatoes are cooking, heat a skillet over medium heat with a drizzle of olive oil. Place the duck breast skin-side down and cook until the skin is golden and crisp, about 5 minutes. Then flip and cook for another 4-5 minutes for medium-rare. Adjust the cooking time for your preferred doneness.

Transfer the duck breast to a baking tray and roast in the preheated oven for 5-7 minutes for medium-rare. Allow it to rest for 5 minutes before slicing.

Mash the cooked sweet potatoes and season with salt, Chinese five spice, and organic honey to taste. Mix until smooth and fully combined.

In the same skillet used for the duck, add the baby bok choy and sauté with a splash of water, salt, and pepper until the leaves wilt and the stems are tender but still crisp, about 3-4 minutes.

Slice the rested duck breast. Serve the sliced duck with the five-spiced sweet potato mash and seared baby bok choy. Drizzle additional Char Siu sauce over the duck before serving.