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Duck with spiced plum jam and watercress
Serves 4 Starters and mains
Ingredients
- 2 heads of pak choi
- 3 duck breasts
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
- 1tbsp coriander, chopped
- ground ginger
To garnish
- bunch of watercress
Method
Preheat the oven to 180C/350F/ Gas 4. For the plum jam, place the sugar and vinegar in a pan over a low heat, stirring until the sugar has dissolved, then cook until it starts to thicken. Mix in the chilli, chilli powder, garlic, lime juice and soy sauce. Stir in the plums then cook for 20-30 minutes, until tender.
Add the coriander, then remove the pan from the heat and season with salt and ground ginger.
Break the pak choi into individual leaves, then split each leaf down its length and set aside.
Prepare the duck breasts by removing any sinew from the breast and using a sharp knife, score the skin, being careful not to cut through to the flesh.
Heat a frying pan over a medium heat, add the breasts, skin-side down, and cook for until the skin has caramelised, about 3 minutes. Pour off the excess fat and reserve.
Lay the 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 from the roasting tin back into the frying pan and set over a medium heat. Add the pak choi and toss in the fat. Remove from the pan and season with salt and pepper.
Slice up the duck then divide between four plates. Serve with the pak choi and plum jam, garnished with watercress.
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