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Duck Breasts Bok Choy And Celeriac Salad Recipe

Duck breasts, bok choy and celeriac salad

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  • 4 x 120g duck breasts
  • 200g celeriac, peeled and roughly grated
  • 2 medium eschallots, peeled and finely diced
  • 1 tbsp Japanese pickled ginger, finely sliced
  • ½ cup mayonnaise
  • 1 tbsp pickled ginger juice
  • 4 medium bok choy, trimmed, washed and halved


  1. Trim the duck breasts if necessary and cut two slashes into the skin. Combine the celeriac, eschallots, ginger, mayonnaise and ginger juice. Stir well, cover and refrigerate for 1 hour before use.
  2. Take the duck from the refrigerator 10 minutes before use. Place the breasts into a very hot pan, skin side down and cook for 2 minutes. Try not to move the duck as to keep crisp marks on the skin. When you turn the breast, turn it onto the duck fat in the pan to prevent the flesh from sticking.
  3. Reduce heat slightly and cook for 8-10 minutes, remove from heat. Lift duck from the pan and keep warm while resting for 5 minutes before slicing.
  4. Plunge bok choy into a pot of boiling water and cook for 2 minutes or until done, drain and keep warm.
  5. To serve, place 2 halves of the bok choy in the centre of the plate, spoon over equal amounts of the salad. Slice the duck breast into rounds and place on top of the celeriac salad.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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