<http://schema.org/recipeInstructions>
"Preheat the oven to 180&amp;deg;C/350&amp;deg;F/Gas 4 and heat an ovenproof frying pan over a high heat.\r\n\r\nSeason the duck breasts with salt and pepper, and place in the pan sealing all sides. Brush the honey on top of the breast &amp; sprinkle with 5 spice.\r\n\r\nPop the pan in to the oven and roast the duck for around 15 minutes or so. Remove from the oven and rest.\r\n\r\nIn a hot pan, add the dry sherry, garlic, rice wine vinegar and caster sugar. Swirl a until the sugar has dissolved.\r\n\r\nIn a separate pan add a splash of water, throw in the bok choi and saut\u00E9 to wilt. Remove the bok choi from the pan.\r\n\r\nSlice the duck, serve on a bed of bok choi with the sweet and sour sauce.\r\n\r\nRecipe courtesy of Matt Tebbutt."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/honey-glazed-duck-breast-sweet-and-sour-greens.html>