Description

A flavorful one-pan dish featuring coriander-crusted duck breasts roasted alongside juicy plums and tender pak choi, finished with a luscious honey-soy glaze and a hint of chilli for a perfect balance of sweet, savory, and spicy flavors.

Ingredients

Scale

For the Duck and Coating

2 tbsp coriander seeds, lightly crushed
2 small duck breasts
Salt, to season

For the Roasted Plums and Greens

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

For the Sauce

100ml chicken stock
2 tbsp honey
1 tbsp soy sauce
1 tbsp red wine vinegar
¼ tsp chilli flakes, to serve

Instructions

Prepare the Duck: Heat the oven to 200C/180C fan/gas 6. Lightly crush the coriander seeds and spread them on a plate. Score the skin of the duck breasts thoroughly with a small sharp knife, then season evenly with salt. Press the skin side of the duck breasts into the crushed coriander seeds to coat well.
Render the Duck Fat: Heat an ovenproof frying pan over medium heat and place the duck breasts skin-side down. Place a heavy pan on top to weigh them down and cook for 7-8 minutes, allowing the fat to render out. Occasionally drain off the excess fat to prevent burning.
Add Plums and Pak Choi: Flip the duck breasts over, add the halved plums and pak choi to the same pan, and pour in half of the chicken stock. Transfer the pan to the preheated oven and roast for 4-5 minutes until the duck is cooked through and the greens are tender.
Rest the Duck and Greens: Remove the pan from the oven, transfer the duck breasts to a plate to rest along with the pak choi to keep warm and retain juiciness.
Make the Sauce: Return the pan with the roasted plums to the stovetop over medium heat. Add the remaining chicken stock, honey, soy sauce, and red wine vinegar. Bring to a boil and let the sauce cook until it thickens and becomes syrupy, stirring occasionally to prevent burning.
Serve: Carve each duck breast into four chunks. Arrange two pak choi halves on each plate, nestle the duck pieces and plums among the greens, drizzle generously with the syrupy sauce, and finish by sprinkling the chilli flakes over the top for a mild kick.

Notes

Scoring the duck skin deeply helps render more fat and crisps the skin.
Using an ovenproof frying pan allows seamless transfer between stovetop and oven, simplifying the cooking process.
Adjust the amount of chilli flakes according to your heat preference.
Plums are in season typically in late summer to early autumn, but frozen or jarred plums can be used if fresh are unavailable.
Make sure to rest the duck before carving to retain juices and maximize tenderness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Roasting
Cuisine: Modern British

Keywords: duck breast recipe, coriander crusted duck, roasted plums, pak choi, one-pan meal, honey soy sauce, easy dinner recipe, autumn recipe