1. Firstly, take all the marinade ingredients and place in a pestle and mortar or food blender and pound or mix. Place in a bowl big enough to fit the duck. Set aside.
2. Next place the duck breasts on a chopping board, remove any mini fillets and cut across the breast horizontally at the thickest part. You should have 4 flat fillets. (If serving as main courses use four breasts unsliced).
3. Place cling film over the top and hit them with a rolling pin or the back of a large chopping knife to flatten to approximately 1/4 inch. Place in the marinade bowl, mix well and leave to marinade for at least 30 minutes but preferably 2-3 hours in a fridge.
4. When you are ready to eat, take the breast from the marinade and scrape off any excess marinade back in the bowl. Leave the marinade in a warm place.
5. Place a wok or large frying pan on to medium heat and add 2 tablespoons of vegetable oil. When the oil is hot throw in the pak choi, season with salt and pepper and stir fry for a couple of minutes, adding a little water if drying out.
6. When it is cooked, divide onto 4 plates in the middle. Next, cook the duck steaks. Take another large pan and put onto a high heat.
7. Add 2 tablespoons of veg oil and when it gets hot, carefully place the duck steaks into the pan, I find using tongs to do this is a good option. Season the steaks with salt and pepper and sear for about a minute and a half. Then flip the steaks over and do the same. Now add in the remaining marinade into the pan and bring to a simmer. Add a little water if it needs loosening.
8. Once it is simmering continue to cook for a minute, remove the duck steaks from the pan and place them on top of the pak choi. Pour over any remaining marinade over the steaks. Delicious.
Gressingham has lots of recipes along with “how-to” videos on their website www.gressinghamduck.co.uk and if you don’t fancy making this marinade yourself you can buy new Gressingham Duck Steaks in a lime, coriander and ginger marinade from Sainsbury’s stores.