Made with umeboshi plums, honey and ginger, this duck recipe is delicious.


  • 1 tsp curry powder

  • 1 tsp ground ginger

  • 1 tsp 5 spice powder

  • 2 tsp sansho pepper

  • 4 x 175g/6oz duck breasts

  • 4 tbsp honey

  • 1 bok choi, root removed and leaves separated

  • 3cm/1¼ “ ginger, peeled and finely diced

  • 1 garlic clove, crushed

  • 1 red chilli, finely sliced

  • ½ red onion, finely sliced

  • 200g/7oz umeboshi plums, stoned


  • 1.

    Preheat the oven to 200C/400F/Gas 6.

  • 2.

    Mix the curry powder, ground ginger, 5 spice and sansho pepper together in a bowl, then sprinkle half over the skin and flesh of the duck breast.

  • 3.

    Place the duck skin side down in a cold non stick frying pan, then set over a high heat for 3-4 minutes until the fat renders out. Turn over then drizzle 2 tbsp of the honey over the skin and place in the oven for 8-10 minutes.

  • 4.

    When the duck is cooked, remove from the pan rest on a plate for 8-10 minutes while you prepare the rest.

  • 5.

    Lay the bok choi into a steamer set over a pan of simmering water. Add the ginger, garlic, chilli and red onion then cover and steam for 5-6 minutes.

  • 6.

    Put the plums into a small blender with 1 tsp of the remaining spice mix and 2 tbsp of the honey. Blitz to a fine puree then pour into a pan and warm through, adding the resting juices from the duck – taste to see if more honey is needed.

  • 7.

    Lay the steamed veg onto a plate, carve the duck into thick slices and lay alongside, then finish with a dollop of the umeboshi sauce.

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