Prep 1 hr
Cook 1 hr 30 mins
In 'William-Sonoma: One Pot of the Day'
- 44.37 ml canola oil
- fresh ground black pepper
- 1814.36 g boneless duck breasts
- 2 yellow onions, finely chopped
- 2 garlic cloves, minced
- 1 piece peeled fresh ginger, grated (1 inch piece)
- 22.18 ml ground allspice
- 1 cinnamon stick
- 1 star anise, broken into pieces
- 354.88 ml chicken broth
- 59.14 ml firmly packed dark brown sugar
- 59.14 ml soy sauce
- 44.37 ml hoisin sauce
- 6 baby bok choy, each cut lengthwise into quarters
- In a large, heavy pot, heat the oil over med-high heat.
- In a small bowl, combine 1 1/2 tsp salt and 1 tsp pepper.
- Rub the mixture all over the duck breasts.
- Place in the pot, skin side down, and sear, turning once, until well browned, 4-5 minutes per side.
- Transfer to a plate.
- Pour off all but a thin coating of fat from the pot.
- Add the onions, garlic, ginger, allspice, cinnamon, and star anise and saute over med-high heat until the onions begin to soften, about 3 minutes.
- Add the broth and stir to scrape up any browned bits on the pot bottom.
- Stir in the sugar, soy sauce, and hoisin sauce and bring to a boil.
- Return the duck breasts to the pot.
- Partially cover and cook over very low heat for 1 hour.
- Uncover and skim the fat from the surface of the cooking liquid.
- Arrange the bok choy around the duck breasts, pushing it slightly into the cooking liquid.
- Partially cover and cook until the duck is very tender and the sauce is thick, about 30 minutes.
- Cut the duck breasts on the diagonal into thin slices and arrange on a platter with the bok choy.
- Spoon the sauce over the top and serve.