Dinner

One-Pan Coriander-Crusted Duck with Roasted Plums and Greens Recipe

ByNoah Steele November 20, 2025November 20, 2025

Introduction

This one-pan coriander-crusted duck with roasted plums and greens is an elegant yet simple meal that delivers bold flavors with minimal fuss. The crunchy coriander crust pairs beautifully with the sweetness of the plums and the tender pak choi, all brought together by a sticky, savory sauce.

The image shows a white bowl filled with a dish arranged in three distinct layers: the bottom layer is made of bright green bok choy with a slightly shiny, fresh texture; on top of it, there are several pieces of cooked meat with a light brown, crispy coating and soft pink interior; the top layer is garnished with glossy orange-red slices of fruit or vegetable, drizzled with a thick, shiny red sauce that pools slightly at the bottom. The bowl is placed on a white marbled textured surface with small scattered red pepper flakes around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp coriander seeds, lightly crushed
2 small duck breasts

2 plums, stoned, halved and cut into wedges
2 pak choi, halved lengthways

100ml chicken stock
2 tbsp honey

1 tbsp soy sauce
1 tbsp red wine vinegar
¼ tsp chilli flakes, to serve

Salt, to season

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Spread the coriander seeds on a plate. Score the skin of the duck breasts deeply with a sharp knife, season with salt, then press the skin side into the coriander seeds until well coated.
Step 2: Heat an ovenproof frying pan over medium heat. Place the duck breasts skin-side down in the pan. Place a heavy pan or weight on top to press down the breasts and cook for 7–8 minutes, allowing the fat to render. Drain off any excess fat occasionally.

Step 3: Add the plum wedges and halved pak choi to the pan. Flip the duck breasts over, then pour in half of the chicken stock. Transfer the pan to the oven and roast for 4–5 minutes.
Step 4: Remove the duck breasts and pak choi from the pan and transfer to a plate to rest. Return the pan with the plums to the stove over medium heat.
Step 5: Add the honey, soy sauce, red wine vinegar, and remaining chicken stock to the pan. Bring the sauce to a boil and cook until it thickens to a syrupy consistency.

Step 6: Carve each duck breast into four chunks. Arrange pak choi halves on serving plates, nestle the duck chunks and roasted plums among the greens, drizzle with the syrupy sauce, and sprinkle with chilli flakes to serve.

Tips & Variations

Lightly crush the coriander seeds with a rolling pin or mortar and pestle for better texture and release of flavor.
If you prefer less heat, reduce or omit the chilli flakes or serve them on the side.

Substitute pak choi with tender stem broccoli or green beans for a different green vegetable.
For a richer sauce, add a splash of balsamic vinegar or a knob of butter at the end of cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out the duck. The sauce can be reheated separately in a small saucepan until warmed through.

How to Serve

A white textured plate holds a layered dish starting with bright green baby bok choy arranged as the base layer. On top sit several pieces of sliced, seared meat coated with a brown crust. A shiny, reddish sauce is drizzled over the meat and bok choy. Around the main plate, there is a white marbled surface with small bowls nearby, one containing red chili flakes. The colors contrast vividly with the greens, browns, and reds of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use duck legs instead of duck breasts?

Duck legs have a different texture and require longer cooking times. This recipe is best suited for duck breasts to achieve the crispy coriander crust and tender meat quickly.

How do I know when the duck is cooked properly?

The duck breasts should be cooked to medium rare or medium for best flavor and tenderness. After roasting, the meat should feel firm but springy. Letting the meat rest helps redistribute the juices for juicy results.