Cha Siew Duck, Beetroot, Bokchoy, Apple Balsamic

MMMMM--------------------------MARINADE------------------------------- 100 ml Light soy sauce 100 ml Hoi sin sauce 50 ml Oyster sauce 50 ml Honey 50 ml Shao hsing; (rice wine -vinegar) 3 ts Five spice Combine marinade, trim duck breast and marinate overnight. Wash bok choy. Wrap beetroot in foil, with a little butter and seasoning. Roast at 180c until tender. Peel and cut into four. Pre-heat oven to 205c. Sear the duck breasts on either side in a hot pan. Be careful not to burn the marinade. Roast in the oven until medium-rare. About 8 minutes. Quickly stir fry bok choy with the beetroot in a little oil. Slice duck breast and place in the middle of 4 plates. Add the bok choy and beetroot mix and ladle around some chicken stock. Finally drizzle with apple balsamic, if using. Per serving: 78 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 1139mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.