Duck Recipe with Spiced Plum Jam and Watercress by Chef Glynn Purnell

Duck Recipe with Spiced Plum Jam and watercress

Get creative in the kitchen and try Glynn’s duck recipe.

Big, juicy, spicy plums! Oo-er missus! They’re exactly what you need to cut through the rich duck. The crisp pak choi blends and adds balance. Duck is a fab meat either spiced up or classically served.

Serves 4

Ingredients:

2 Heads of pak choi
3 duck breasts
Salt and freshly ground pepper
Bunch of watercress, to garnish

Plum Jam
200g caster sugar
200ml white wine vinegar
1 medium chilli, chopped
Pinch of chlli powder
2 garlic cloves, sliced
Squeeze of lime juice
Splash of soy sauce
6 plums, chopped and stoned
1 tbsp chopped corriander
Salt and ground ginger

Method:

1. Preheat the oven to 180°C/gas mark 4.
2. For the plum jam, heat the sugar and vinegar in a saucepan, stirring until the sugar has dissolved, then cook until the mixture starts to thicken.
3. Add the chilli and chilli powder, garlic, lime juice and soy sauce, then stir in the plums and cook for 20–30 minutes until tender.
4. Add the coriander, then remove the pan from the heat and season with salt and ground ginger.
5. Break the pak choi into individual leaves, then split each leaf down its length. Set aside.
6. Prepare the duck breasts by removing any sinew from the underside of the breast and using a very sharp knife to score the skin with a series of slashes, being careful not to go too deeply and cut into the flesh.
7. Heat a frying pan over a medium heat, add the breasts, skin-side down, and cook for about 3 minutes until the skin has caramelised. Pour off the excess fat and reserve.
8. Lay the duck breasts, skin-side down, in a roasting tin and place in the oven for 7–8 minutes. 9. Remove from the oven and leave to rest for 10 minutes.
10. Pour the reserved fat and any in the roasting tin back into the frying pan and set over a medium heat. Once hot, add the pak choi and toss in the hot duck fat. Remove from the pan and season with salt and black pepper.
11. Carve the duck into slices and divide between four plates, then serve with the pak choi and plum jam, garnished with watercress.

RECIPE FROM RIB TICKLERS & CHOUX-INS BY GLYNN PURNELL

Glynn Purnell Glynn Purnell was awarded a Michelin Star whilst Head Chef at Jessica’s, in turn giving Birmingham its first ever Michelin star. He now runs Purnell’s and Purnell’s Bistro. He regularly appears on BBC1’s Saturday Kitchen and has also featured on The Great British Food Revival. Following the success of Glynn’s first book, Cracking Yolks and Pig Tales, his second book is described as ‘rustic home cooking with an eclectic twist’, and is perfect for anyone who wants to get creative in the kitchen.

Rib Ticklers & Choux-ins by Glynn Purnell is published by Kyle Books and is available to buy on Amazon.

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