One Pan Coriander Crusted Duck Roasted Plums Greens Recipes

ONE-PAN CORIANDER-CRUSTED DUCK, ROASTED PLUMS & GREENS

One-pan coriander-crusted duck, roasted plums & greens image

Enjoy this coriander-crusted duck with sweet roasted plums and pak choi as part of a summer menu. It's quick and easy, and you won't need to find any special ingredients in the shops

Provided by Tom Kerridge

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

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

Steps:

Heat the oven to 200C/180C fan/gas 6 and put the coriander seeds on a plate. Score the skin of the duck breasts as many times as you can with a small sharp knife, then season with salt and press the skin into the coriander seeds. Heat an ovenproof frying pan and add the breasts, skin-side down. Put a heavy pan on top to weigh them down, and cook for 7-8 mins to render the fat, occasionally draining off the excess.
Add the plums and pak choi to the pan, flip the breasts over and add half the stock. Transfer to the oven and cook for 4-5 mins. Remove the duck breasts from the pan and transfer to a plate to rest along with the pak choi.
Return the pan with the plums to the heat and add the honey, soy, vinegar and remaining stock. Bring to the boil and continue to cook until syrupy. Carve each duck breast into four chunks. Arrange two halves of pak choi over each plate, and nestle the chunks of duck breast and the plums among the greens. Drizzle with the sauce, then sprinkle over the chilli flakes.

Nutrition Facts : Calories 795 calories, Fat 59 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1.9 milligram of sodium

DUCK BREASTS WITH ROASTED PLUMS

Duck Breasts with Roasted Plums image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 5

Ingredients

4 medium ripe plums, halved and pitted
Coarse salt
Freshly ground pepper
1 teaspoon sugar (optional)
2 (14 to 16 ounce) boneless magret duck breast halves, rinsed and patted dry

Steps:

Preheat oven to 450 degrees. Arrange plums, cut side down, in a baking dish. Season with salt, pepper, and sugar, if desired; set aside. Score skin of duck breasts in a crosshatch pattern, about 1 1/2 inches apart. Season with salt and pepper.
Place breasts skin-side down in a cold medium skillet. Place over medium-high heat until most of the fat has rendered and the skin is dark golden brown, 5 to 8 minutes. Pour off fat, and turn duck breasts, meat-side down.
Place duck and plums in oven. Roast until meat thermometer inserted into the thickest part of the duck registers 125 degrees, about 10 minutes. Remove duck and plums from oven. Remove duck from skillet, and cover to keep warm. Let rest for 10 minutes.
Slice each breast half into 12 thin slices. Place 6 slices on each plate. Garnish each plate with 2 plum halves. Drizzle with any accumulated juices from the bottom of the baking dish.

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