Duck with Plums and Asian Greens
Duck with Plums and Asian Greens



  • 2 tbsp coriander seeds, crushed
  • 2 duck breasts
  • 2 plums, halved and cut into wedges
  • 2 pak choy or similar, halved lengthways
  • 100ml chicken stock
  • 1 tbsp each of soy sauce and red wine vinegar
  • 2 tbsp runny honey
  • ¼ tsp chilli flakes
  • Preheat the oven to 200C. Put the crushed coriander seeds on a plate, score the duck skin with a sharp knife, season with salt, and press into the coriander seeds. Heat up an ovenproof pan, and fry the duck breasts - skin side down - for 7 mins to render the fat. Chuck the pak choy and plums into the pan, flip the breasts over, add about half the stock and cook in the oven for 5 mins.
  • Remove the duck breasts from the pan and leave to rest, along with the pak choy. Return the pan with the plums to the hob, add the soy, vinegar, honey and rest of the stock, and boil until syrupy. Carve the duck breasts into four, and serve on top of the greens with a good drizzle of sauce. Sprinkle with chilli flakes, and enjoy.
15 mins
2 serving

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