Chinese New Year Duck

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.