Roasted Duck Breast in Plum Sauce
with pak choi and creamy mash
The duck in this recipe is served on a bed of creamy mash and a side of garlicky bok choy, drizzle over the sweet and sticky plum sauce for the finishing touch. This dish is pure luxury so although it might not take long to make, you'll want to savour every last bite!
Allergens:
Sulphites
•Wheat
•Cereals containing gluten
•Soya
The quantities provided above are averages only.
Total50 minutes
Cooking Time45 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Red Wine Jus
(Contains: Sulphites)
2 unit(s)
Plum
2 unit(s)
Garlic
600 grams
Potatoes
1 unit(s)
Ginger
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
350 grams
Irish Duck Breast
1 unit(s)
Pak Choi
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Milk
Nutrition Values
Energy (kJ)4363 kJ
Energy (kcal)1043 kcal
Fat71.4 g
of which saturates20.5 g
Carbohydrate73.2 g
of which sugars12.1 g
Dietary Fiber8.7 g
Protein28.1 g
Salt1.7 g
Potassium1245.2 mg
Calcium44 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Peeler
•Potato Masher
•Colander
•Pot with Lid
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Score the duck in a criss-cross pattern with a knife (don't cut through to the flesh). IMPORTANT: Wash hands after handling raw meat. Duck is cooked when no longer pink in the middle. Season with salt and pepper.
- Lay the duck, skin-side down, into a cold pan.
- Turn the heat to medium-high and sear until golden brown, 10-15 mins. Turn and cook for another 2-3 mins. Reserve 1 tbsp fat then wipe the pan to use later.
- Pop the duck into an oven dish. Cook in the oven, 12-15 mins.
TIP: Cook for 5-10 mins extra if you'd like it more well done.
2
- Peel and chop the potatoes into 2cm chunks.
- Place the potatoes in a pot, cover with water and season with salt.
- Bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
3
- Meanwhile, peel and grate the ginger.
- Peel and grate the garlic (or use a garlic press).
- Halve the plum and remove the pit. Cut into 2cm wedges.
- Trim the pak choi, then separate the leaves. Quarter each leaf lengthways.
4
- Return the pan to medium heat (adding the reserved fat back to the pan).
- Stir in the plums, ginger and 2 tsp sugar (per 2P).
- Cook for 1 min then add the soy sauce.
- Increase the heat, bring to the boil then add the red wine jus.
- Reduce the heat and simmer until thickened and glossy, 6-8 mins.
TIP: Loosen with a splash of water if necessary.
5
- Meanwhile, place a separate pan over medium-high heat with a drizzle of oil.
- Once hot, add the garlic and pak choi. Season with salt and pepper.
- Cook until softened, stirring occasionally, 2-3 mins.
6
- Once everything is ready, thinly slice the duck and stir any resting juices into the plum sauce.
- Divide the mash between plates and arrange the sliced duck on top.
- Spoon the plum sauce all over and serve the garlic pak choi on the side.
