James Martin’s Spiced Duck Breast With Umeboshi Sauce & Steamed Bok Choi

James Martin's Spiced Duck Breast With Umeboshi Sauce & Steamed Bok Choi

Serve up a storm with James Martin’s tender spiced duck breast with umeboshi sauce and steamed bok choi.

This is a simple dish, but it’s the umeboshi plums that make it – sour to taste, they cut through the fat in the duck. They are available online but can also be bought in some supermarkets

• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon five-spice powder
• 2 teaspoon sansho pepper
• 4 x 175g duck breasts
• 4 tablespoons clear honey
• 1 bok choi, root removed and leaves separated
• 3cm piece of ginger, peeled and finely chopped
• 1 garlic clove, crushed
• 1 red chilli, finely sliced
• 1/2 red onion, finely sliced
• 200g umeboshi plums, stoned

1 Preheat the oven to 200°C.
2 Mix the curry powder, ground ginger, five-spice and sansho pepper together in a bowl, then sprinkle half the mixture over the skin and flesh of the duck breasts.
3 Place the duck skin-side down in a cold non-stick frying pan and set over a high heat for 3–4 minutes until the fat renders out. Turn the duck over, then drizzle 2 tablespoons of the honey over the skin and place in the oven for 8–10 minutes.
4 When the duck is cooked, remove from the pan and leave on a plate for 8–10 minutes while you prepare the rest of the dish.
5 Lay the bok choi in a steamer set over a pan of simmering water. Add the ginger, garlic, chilli and red onion, then cover and steam for 5–6 minutes.
6 Put the plums into a small blender with 1 teaspoon of the remaining spice mix and the remaining 2 tablespoons of honey. Blitz to a fine purée, then pour into a pan and warm through, adding the resting juices from the duck – taste to see if more honey is needed.
7 Lay the steamed veg on a plate, carve the duck into thick slices and lay alongside, and finish with a dollop of the umeboshi sauce.

Recipe courtesy of James Martin, extracted from More Home Comforts


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