Spiced Duck Breast & Plum Sauce

Pop the bok choy, garlic and unpeeled ginger onto a large piece of foil (or parchment) and pop onto a tray. Add 2 tbsp of water and a pinch of salt and pepper. Scrunch the foil together to enclose. Heat a frying pan on medium-high heat. While the pan gets hot, pop the duck breast on a chopping board, skin-side up. Use a sharp knife to score the skin of the duck into a criss-cross pattern (don't cut through to the flesh!). Season both sides of the duck with salt and pepper.

Meanwhile, lay the duck skin-side down in the hot pan. Sprinkle the 5 spice evenly over the flesh side of the duck (only use a little bit!). IMPORTANT: Remember to wash your hands after handling raw meat. Cook until the skin is crisp, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. Remove to a baking tray skin-side up and roast on the top shelf of your oven until cooked, 15 mins. Once cooked, remove from your oven and rest in a warm place, (wrapped in tin foil if you have some) for 10 minutes. IMPORTANT: The duck is cooked when it is no longer pink in the middle. Keep the pan!

Meanwhile, add the potato to the boiling water and cook until tender, 15-20 mins. Tip: The potatoes are done when you can easily slip a knife through the middle! When the potatoes are done, drain in a colander and return to the pan (off the heat). Add the butter and season with salt and pepper. Mash until smooth. Cover with a lid to keep warm.

Return the frying pan to a medium heat (you'll use the duck fat in the pan instead of oil). Once hot, add the shallot and cook until softened, 3 mins. Stir in the plums, ginger and sugar (see ingredients for amount). Cook for 1 more minute then add the soy sauce. Increase the heat, bring to the boil then add the red wine stock and water (see ingredients for amount). Stir to dissolve the stock. Reduce the heat and leave to simmer until thickened and glossy, 6-8 mins. Meanwhile, pop the bok choy parcel in the oven. Bake until tender, 5-6 mins.