Made with umeboshi plums, honey and ginger, this duck recipe is delicious.
Preheat the oven to 200C/400F/Gas 6.
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.
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.
When the duck is cooked, remove from the pan rest on a plate for 8-10 minutes while you prepare the rest.
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.
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.
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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