Duck with Spiced Plum Jam and Watercress08.5.2019
Big, juicy, spicy plums! Oo-er missus! They’re exactly what you need to cut through the rich duck. The crisp pak choi blends and adds balance. Duck is a fab meat either spiced up or classically served. Fat and delicious!
Recipe from Rib Ticklers and Choux-ins by Glynn Purnell (Kyle Books, £19.99). Catch Glynn Purnell at the BBC Good Food Show Summer on Saturday 15th June at the NEC Birmingham. For information and tickets, visit: https://www.bbcgoodfoodshow.com/birmingham-summer
FOR THE DUCK BREAST
- 2 heads of Pack Choi
- 3 Duck Breasts
- Salt and freshly ground pepper
- A bunch of watercress to garnish
FOR THE PLUM JAM
- 200g caster sugar
- 200ml white wine vinegar
- 1 medium chilli, chopped
- Pinch of chilli powder
- 2 garlic cloves, sliced
- Squeeze of lime juice
- Splash of soy sauce
- 6 plums, stoned and chopped
- 1 tablespoon chopped coriander
- Salt & ground ginger
- FOR THE DUCK Preheat the oven to 180 / gas mark 4.
- Break the pak choi into individual leaves, then split each leaf down its length. Set aside.
- Prepare the duck breasts by removing any sinew from the underside of the breast and using a very sharp knife to score the skin with a series of slashes, being careful not to go too deeply and cut into the flesh.
- Heat a frying pan over a medium heat, add the breasts, skin-side down, and cook for about 3 minutes until the skin has caramelised. Pour off the excess fat and reserve.
- Lay the duck breasts, skin-side down, in a roasting tin and place in the oven for 7-8 minutes. Remove from the oven and leave to rest for 10 minutes.
- Pour the reserved fat and any fat in the roasting tin back in the frying pan and set over a medium heat. Once hot, add the pak choi and toss in the hot duck fat. Remove from the pan and season with salt and black pepper.
- FOR THE PLUM JAM Heat the sugar and vinegar in a saucepan, stirring until the sugar has dissolved, then cook until the mixture starts to thicken.
- Add the chilli and chilli powder, garlic, lime juice and soy sauce, then stir in the plums and cook for 20-30 minutes until tender.
- Add the coriander, then remove the pan from the heat and season with salt and ground ginger.
- Carve the duck into slices and divide between four plates, then serve with the pak choi and plum jam, garnished with watercress.