This healthy Asian-style duck dish is packed with flavour and takes less than half an hour to make.
Ingredients
- 1 tsp mild curry powder
- 1 tsp ground ginger
- 1 tsp Chinese five-spice powder
- 2 tsp sansho pepper
- 4 x 175g/6oz duck breasts
- 4 tbsp honey
- 1 head of bok choi, root removed, leaves separated
- 3cm/1¼in root ginger, peeled, finely diced
- 1 garlic clove, crushed
- 1 red chilli, finely sliced
- ½ red onion, finely sliced
- 200g/7oz umeboshi plums, stones removed (available from health food shops and online specialists)
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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In a bowl, mix together the curry powder, ground ginger, Chinese five-spice and sansho pepper. Set aside a teaspoon of the spice mixture for the plums. Sprinkle the rest of the spice mixture over the skin and flesh of the duck breasts.
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Place the duck breasts, skin-side down, into a large, cold, non-stick, ovenproof frying pan.Turn on the heat to high and leave for 3-4 minutes, until the pan is hot and the fat has rendered.
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Turn over the duck breasts and drizzle half of the honey over the skins. Transfer the pan to the oven and roast the duck breasts for 8-10 minutes (for medium), or longer until cooked to your liking, basting the duck breasts with the pan juices halfway through cooking.
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When the duck is cooked to your liking, remove from the pan and set aside to rest on a warm plate for 8-10 minutes.
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Meanwhile, steam the bok choi leaves with the ginger, garlic, chilli and red onion in a steamer suspended over a pan of barely simmering water for 5-6 minutes, or until wilted and tender.
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Blend the plums to a fine purée with 1 teaspoon of the remaining spice mixture and all of the remaining honey, using a food processor or hand-held blender. Warm the mixture in a small saucepan, then add it to the juices released from the duck. Season with more honey if needed.
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To serve, divide the steamed vegetables equally among four serving plates. Carve the duck breasts into thick slices and arrange them alongside. Finish with a dollop of the umeboshi sauce.
Source: BBC
