Spiced duck breast with umeboshi sauce and steamed bok choi

Spiced duck breast with umeboshi sauce and steamed bok choi

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

A simple dish, but it’s the umeboshi plums that make it – sour to taste, they cut through the fat in the duck. They are available online but can also be bought in some supermarkets.

Ingredients

Quantity Ingredient
1 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon five-spice powder
2 teaspoon sansho pepper
4 x 175g duck breasts
4 tablespoons clear honey
1 bok choi, root removed and leaves separated
3cm piece of ginger, peeled and finely chopped
1 garlic clove, crushed
1 red chilli, finely sliced
1/2 red onion, finely sliced
200g umeboshi plums, stoned

Method

  1. Preheat the oven to 200°C.
  2. Mix the curry powder, ground ginger, five-spice and sansho pepper together in a bowl, then sprinkle half the mixture over the skin and flesh of the duck breasts.
  3. Place the duck skin-side down in a cold non-stick frying pan and set over a high heat for 3–4 minutes until the fat renders out. Turn the duck over, then drizzle 2 tablespoons of the honey over the skin and place in the oven for 8–10 minutes. When the duck is cooked, remove from the pan and leave on a plate for 8–10 minutes while you prepare the rest of the dish.
  4. Lay the bok choi in 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.
  5. Put the plums into a small blender with 1 teaspoon of the remaining spice mix and the remaining 2 tablespoons of honey. Blitz to a fine purée, then pour into a pan and warm through, adding the resting juices from the duck – taste to see if more honey is needed.
  6. Lay the steamed veg on a plate, carve the duck into thick slices and lay alongside, and finish with a dollop of the umeboshi sauce.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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