James Martin’s Duck With Umeboshi & Lotus Root


Umeboshi are a type of salted pickled plum. They’re more like an apricot when raw, but can be found in shops in puréed form. Their sour flavour makes them perfect for fatty ingredients such duck and pork

• 200g white rice
• 70g fresh root ginger
• 75ml honey
• 15g umeboshi paste
• 1/2 teaspoon chinese five spice
• 4 large duck breasts
• vegetable oil, for deep-frying
• 50g lotus root
• 8 spring onions
• sea salt
• freshly ground black pepper

1 Preheat the oven to 160°C. Put the rice in a large saucepan and cover with 400ml cold water. Bring to the boil, reduce the heat and simmer gently for 12 minutes, then set aside and keep warm.
2 Grate the ginger. Mix the honey, umeboshi paste, ginger and five spice, season with salt and pepper and stir well. Coat the duck in the marinade, reserving some for later.
3 Heat an ovenproof frying pan and cook the duck gently, skin-side down, for 3–4 minutes to render the fat.
4 Turn it over and baste with the marinade, transfer to the oven and cook for a further 5–8 minutes. Remove and allow to rest.
5 Heat the oil to 160°C. Slice the lotus root thinly and deep-fry them in batches for 2–3 minutes, until crispy. Drain on kitchen paper.
6 Heat a non-stick frying pan and dry-fry the spring onions for 2–3 minutes.
Slice the duck and drizzle it with the reserved marinade.
7 Sprinkle over the lotus root crisps and serve with the rice and spring onions.

Recipe courtesy of James Martin, extracted from Fast Cooking


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