Duck with Coriander and Roasted Plums
Duck with Coriander and Roasted Plums

Ingredients

Method

  • 2 tbsp lightly crushed coriander seeds
  • 2 duck breasts, skin scored
  • 2 plums, halved and cut into wedges
  • 2 pak choy, halved
  • 100ml chicken stock
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • ¼ tsp dried chilli flakes
  • Preheat the oven to 200C and place the coriander seeds on a plate. Season the duck skin, and press into the seeds. Heat an ovenproof frying pan, and fry the breasts - skin-side down - for 7-8 mins.
  • Preheat the oven to 200C and place the coriander seeds on a plate. Season the duck skin, and press into the seeds. Heat an ovenproof frying pan, and fry the breasts - skin-side down - for 7-8 mins.
  • Pop the pan with the plums on the hob, and stir in the soy, vinegar, honey, and the rest of the stock. Simmer until reduced and syrupy. Carve the duck breasts into four slices, and serve on a bed of pak choy and roasted plums, then drizzle with the sauce and sprinkle with chilli flakes. Delicious.
25 mins
2 serving
This recipe pairs perfectly with the Manon Farm 'Pino Nori' Pinot Noir 2019 from Adelaide Hills, Australia.

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