Soy and Mandarin-Glazed Duck with Spinach Rice and Bok Choy

Steps

1. a full kettle to the boil
2. Combine rice, water, salt and sesame oil in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Fluff up rice with a fork and fold through spinach.
3. While rice is cooking, prepare rest of the meal. Trim duck breasts of excess over-hanging fat and score skin in a criss-cross pattern with a sharp knife. Season well with salt on both sides. Heat a medium, dry, fry-pan on medium heat. Cook duck breasts, skin-side-down, for about 6 minutes until most of the fat has rendered out and skin is golden brown. If skin browns too quickly, reduce heat. Flip over, reduce heat to low to medium, and cook flesh-side for about 5 minutes or until cooked through medium. Remove from pan and set aside, covered with foil to rest for 5–10 minutes then slice thinly.
4. In a medium bowl, mix mandarin segments, soy sauce, white wine and sweet chilli sauce, set aside.
5. Place bok choy in a medium, heat-proof, bowl and cover with boiling water. Leave to cook for 2–3 minutes until wilted, then drain
6. Drain duck fat from pan and increase heat to high. Add mandarin mixture and cook for about 2 minutes until reduced to a syrupy glaze.
7. Divide rice and bok choy between plates and top with sliced duck. Spoon over mandarin sauce and garnish with cashew nuts.