400 g orange kumara, peeled and diced 3cm
2 teaspoons butter
2 tablespoons milk
TANGELO-GLAZED FIVE-SPICED DUCK
2 duck breasts (at room temperature)
3/4 teaspoons Chinese five-spice
Juice from 3 tangelos
1 teaspoon runny honey
STIR FRIED GREENS
125 g green beans, ends trimmed
2 baby bok choy, ends trimmed, sliced 1cm (keeping green and white parts seperate) or use chard
2 spring onions, finely sliced (keep white and green parts separate)
1 teaspoon sesame oil
2 teaspoons soy sauce
Bring a medium pot of salted water to the boil.
Cook kumara in pot of boiling water until soft, about 12 minutes. While kumara is cooking, trim duck breasts of overhanging fat. Use a sharp knife to score skin at 1cm intervals. Pat dry with paper towels and season with salt and Chinese five-spice. Heat a medium, dry fry-pan on medium heat. Cook duck, skin-side-down, for 6–8 minutes until most of the fat has rendered out and skin is golden. If skin browns too quickly, reduce heat. Flip over, reduce heat to low to medium, and continue to cook for 4–5 minutes until duck is cooked through medium. Set aside, covered with foil, to rest for 5–10 minutes. Discard duck fat and wipe pan clean with paper towels. Return pan to high heat. Add tangelo juice and honey to same pan. Simmer rapidly, stirring frequently, until reduced to a sauce, for approximately 3–5 minutes.
Heat a drizzle of olive oil in a second medium fry-pan or wok on high heat. Stir-fry beans for 1 minute. Add bok choy (white part only) for about 1 minute; then add remaining bok choy (green part), white part of spring onions and cook for a further 30-60 seconds until just wilted. Turn off heat and toss greens with sesame oil and soy sauce. Drain kumara and mash well with butter and milk. Season to taste with salt and pepper. Slice duck breasts. Spoon kumara mash onto each plate and top with slices of duck and greens. Spoon over sauce and garnish with spring onions (green part).