Roasted Duck Breast with Plum Sauce
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Roasted Duck Breast with Plum Sauce

Roasted Duck Breast with 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:
Soya
•Wheat
•Sulphites

The quantities provided above are averages only.

Total Time50 minutes
Cooking Time45 minutes
DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 unit(s)

Ginger

2 unit(s)

Garlic

2 unit(s)

Plum

1 unit(s)

Pak Choi

350 grams

Irish Duck Breast

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 sachet(s)

Red Wine Jus

(Contains Sulphites)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Milk

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Nutrition Values

Energy (kJ)4207 kJ
Energy (kcal)1006 kcal
Fat71.6 g
of which saturates19.7 g
Carbohydrate66 g
of which sugars11.9 g
Dietary Fiber1 g
Protein27.6 g
Cholesterol0 mg
Salt2.82 g
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

Cook the Duck
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 the pan and the fat to use later.
  • Pop the duck into an oven dish. Cook in the oven, 12-15 mins.
Make the Mash
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.
Get Prepped
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.
Simmer the Sauce
4
  • Return the pan to medium heat (keeping the fat in 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.

Cook the Pak Choi
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.
Finish and Serve
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.