Pan Fried Duck

Name: Pan Fried Duck with Spring Onion Mash, Roasted Bok and Plum Hoisin Sauce
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Plum; 1 Chicken Stock Powder; 25 Hoisin Sauce; 1 Pak Choi; 2 Garlic Clove**; 1 Spring Onion; 2 Duck Breasts; 450 Potatoes; 1 Sugar; 75 Water

with Spring Onion Mash, Roasted Bok and Plum Hoisin Sauce

Mimi MorleyPublished on May 07, 2020

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

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Plum

Chicken Stock Powder

Hoisin Sauce

Pak Choi

Garlic Clove**

Spring Onion

Duck Breasts

450

Potatoes

Not included in your delivery

Sugar

Water

Nutritional information

Energy (kcal)489 kcal

Energy (kJ)2044 kJ

Fat13 g

of which saturates3 g

Carbohydrate53 g

of which sugars11 g

Protein41 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Knife

•Colander

•Baking Tray

•Grill Pan

•Aluminum Foil

•Plate

•Spoon

•Potato Masher

•Lid

Cooking Instructions and Tips

Preheat your oven to 200°C, bring a large saucepan of water to the boil with 0.25 tsp of salt. Chop the potatoes into 2cm chunks (no need to peel). Peel the garlic clove(s). Trim the root from the bok choy and separate the leaves. Halve the plums, remove the stone and chop the flesh of each plum into 12 thin segments. Trim the spring onion and thinly slice.

Add the potatoes and the garlic clove to the boiling water and simmer until tender, 15-20 mins. Once cooked, drain in a colander and pop back in your pan.

Meanwhile, pop a frying pan on medium-high heat (no oil). Season the duck with salt and pepper. Once hot, lay the duck in the pan skin-side down, fry until the skin Is golden, 5 mins. Turn, cook for 1 minute on the flesh side to seal the meat. IMPORTANT: Wash your hands after handling raw meat and it's packaging. Transfer to a baking tray skin side up and roast on the top shelf of your oven until cooked, 10-12 mins.

Pop your frying pan back on medium high heat (no need to wash - you want the lovely duck fat!). Add the plums to the pan and fry, turning them every minute until softened, 2-3 mins. Pour in the water and add the sugar (see ingredients for both amounts), chicken stock powder and hoisin sauce. Bring to the boil and simmer until thickened, 4-5 mins. TIP: Add a splash of water if it thickens too much. Once cooked, set aside.

Once the duck is cooked, remove from your oven and rest in a warm place, covered in tin foil, for 5-7 mins. IMPORTANT: The duck is cooked when it is no longer pink in the middle. Meanwhile pop your bok choy on your duck baking tray (no need to wash) and season with salt and pepper. Toss to coat in the duck fat, arrange in in a single layer and roast in your oven until tender, 5-6 mins.

Once the potatoes are cooked and back in their pan, add the spring onion along with a knob of butter and splash of milk (if you have it). Season with salt and pepper and then mash. Cover with a lid to keep warm. Reheat the plum sauce with a splash of water if you need to. Thinly slice the duck and serve with the mash and bok choy alongside. Spoon over the hoisin plum sauce and enjoy!