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Chinese New Year Duck

Chinese New Year Duck

with Bok Choy and Plum Sauce

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We love a good Duck with Bok Choy and Plume Sauce and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkCereals containing glutenSoyaSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)

Echalion Shallot

1 unit(s)


1 unit(s)

Garlic Clove

2 unit(s)


1 unit(s)

Pak Choi

2 unit(s)

Duck Breast

½ pot(s)

Chinese Five Spice

30 grams



1 sachet

Soy Sauce

(ContainsCereals containing gluten, Soya)

½ pot(s)

Red Wine Stock Paste


Not included in your delivery

2 tsp


150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2816 kJ
Energy (kcal)673 kcal
Fat24.0 g
of which saturates12.0 g
Carbohydrate60 g
of which sugars14.0 g
Protein56 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Peel and chop the potato into 2cm chunks. Halve, peel and chop the shallot into small pieces. Cut the ginger in half. Peel and grate one half of the ginger. Peel and finely slice the garlic. Halve the plums and remove the stones. Cut into 2cm wedges. Slice the bok choy into quarters lengthways. Put a large saucepan of water with a pinch of salt on to boil for the potato.


Pop the bok choy, garlic and unpeeled ginger onto a large piece of foil (or parchment) and place on a baking 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.


Lay the duck skin-side down in the hot pan. Sprinkle the Chinese five 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, 6-7 mins, then turn and brown the flesh side for 1 minute. Transfer to the baking tray next to the bok choy foil parcel. Roast on the middle shelf of your oven for 10-12 mins. Once out of the oven, cover with foil to rest while you finish off. Keep the pan!


Meanwhile, add the potato to the pan of boiling water and cook for 10-15 mins. When the potato is done, drain in a colander and return to the pan (off the heat). Add the butter and a pinch of salt and pepper and mash with a potato masher until smooth. Cover with a lid to keep warm. TIP: The potato is cooked when you can easily slip a knife through.


Return the now empty frying pan to medium heat (keep the duck fat). Once hot, add the shallot and cook until softened, 3 mins. Stir in the plums, grated ginger and sugar (see ingredients for amount). Cook for 1 more minute then add the soy sauce. Bring to the boil then add the stock pot and water (see ingredients for amount). Stir to dissolve the stock pot. Reduce the heat and leave to simmer until thickened and glossy, 6-8 mins.


Once everything is ready, cut each duck breast into five or six thin slices and stir any resting juices into the plum sauce. Divide the mash between your plates and place the sliced duck on top. Spoon the plum sauce all over and serve the steamed bok choy on the side (discard the garlic and ginger!). Enjoy- Happy Chinese New Year!