Char Sui Roasted Duck Breast with Five Spiced Sweet Potato Mash

Preheat the oven to 200C.

Bring a saucepan of water to the boil.

Peel and finely chop the sweet potato.

Place the sweet potato in the water and cook until tender and easily pierced with a fork.

In a frying pan, heat some oil over high heat.

Season the duck breast well with salt and pepper.

Place the duck breast, skin side down in the pan and sear until the skin is crisp.

Turn the duck breast and and sear the other side.

Remove the duck breast from the pan and transfer to a baking tray.

Brush a layer of the char siu sauce over the duck breast (reserving a small amount for later) and transfer to the oven to cook to your liking.

Wipe down the frying pan and add back to the heat.

Halve the bok choy and then place flat-side down in the pan.

Sear the bok choy until slightly softened and charred. Season with salt and pepper and transfer to serving plates.

Drain the sweet potato and mash.

Stir the honey and five-spice through the sweet potato mash.

Distribute the mashed sweet potato among serving plates.

Remove the duck breat from the oven and slice.

Serve the duck atop the the sweet potato mash alongside the bok choy and drizzle with any remaining Char Siu.