Spiced Duck Breast & Plum Sauce
with Bok Choy and Buttery Mash
With Chinese New Year just around the corner, our chefs have created the perfect celebration recipe. To get the skin crisp and golden and the meat lovely are juicy, we’ve pan-fried the duck first before finishing it off in the oven. Served on a bed of creamy mash and a side of garlicky bok choy, drizzle over the sweet and sticky plum sauce for the finishing touch. This dish is pure luxury so although it might not take long to make you’ll want to savour every bite
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Plum
1
Echalion Shallot
14
Red Wine Stock Paste
(Contains Sulphites)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
2
Duck Breasts
1
Pak Choi
1
Garlic Clove
30
Unsalted Butter
1
Ginger
½
Chinese Five Spice
450
Potatoes
Not included in your delivery
2
Sugar
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Peel and chop the potato into 2cm chunks. Halve, peel and chop the shallot into small pieces. Cut the ginger in half. Peel and grate one half of the ginger. Peel and finely slice the garlic. Halve the plums and remove the stones. Cut into 2cm wedges. Slice the bok choy into quarters lengthways. Put a large saucepan of water with a pinch of salt on to boil for the potato.
Pop the bok choy, garlic and unpeeled ginger onto a large piece of foil (or parchment) and pop onto a tray. Add 2 tbsp of water and a pinch of salt and pepper. Scrunch the foil together to enclose. Heat a frying pan on medium-high heat. While the pan gets hot, pop the duck breast on a chopping board, skin-side up. Use a sharp knife to score the skin of the duck into a criss-cross pattern (don't cut through to the flesh!). Season both sides of the duck with salt and pepper.
Meanwhile, lay the duck skin-side down in the hot pan. Sprinkle the 5 spice evenly over the flesh side of the duck (only use a little bit!). IMPORTANT: Remember to wash your hands after handling raw meat. Cook until the skin is crisp, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. Remove to a baking tray skin-side up and roast on the top shelf of your oven until cooked, 15 mins. Once cooked, remove from your oven and rest in a warm place, (wrapped in tin foil if you have some) for 10 minutes. IMPORTANT: The duck is cooked when it is no longer pink in the middle. Keep the pan!
Meanwhile, add the potato to the boiling water and cook until tender, 15-20 mins. Tip: The potatoes are done when you can easily slip a knife through the middle! When the potatoes are done, drain in a colander and return to the pan (off the heat). Add the butter and season with salt and pepper. Mash until smooth. Cover with a lid to keep warm.
Return the frying pan to a medium heat (you'll use the duck fat in the pan instead of oil). Once hot, add the shallot and cook until softened, 3 mins. Stir in the plums, ginger and sugar (see ingredients for amount). Cook for 1 more minute then add the soy sauce. Increase the heat, bring to the boil then add the red wine stock and water (see ingredients for amount). Stir to dissolve the stock. Reduce the heat and leave to simmer until thickened and glossy, 6-8 mins. Meanwhile, pop the bok choy parcel in the oven. Bake until tender, 5-6 mins.
Once everything is ready, cut each duck breast into five or six thin slices and stir any resting juices into the plum sauce. Divide the mash between your plates and place the sliced duck on top. Spoon the plum sauce all over and serve the steamed bok choy on the side (discard the garlic and ginger!). Enjoy- Happy Chinese New Year!
