← All recipes

Duck breast with umeboshi sauce and steamed bok choi

Duck breast with umeboshi sauce and steamed bok choi comes together with Mild Curry Powder, Chinese Five Spice Powder, Sansho Pepper, and Honey. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tsp
• 1 tsp
• 2 tsp
• 4 tbsp

Method (preview)

1. 1

   In a bowl, mix together the curry powder, ground ginger, Chinese five-spice and sansho pepper.

2. 2

   Set aside a teaspoon of the spice mixture for the plums.

3. 3

   Sprinkle the rest of the spice mixture over the skin and flesh of the duck breasts.

4. 4

   Place the duck breasts, skin-side down, into a large, cold, non-stick, ovenproof frying pan.

5. 5

   Turn on the heat to high and leave for 3-4 minutes, until the pan is hot and the fat has rendered.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   Warm the mixture in a small saucepan, then add it to the juices released from the duck.

10. 10

    Season with more honey if needed.

11. 11

    To serve, divide the steamed vegetables equally among four serving plates.

12. 12

    Carve the duck breasts into thick slices and arrange them alongside.

13. 13

    Finish with a dollop of the umeboshi sauce.