Ingredients

• 1 tsp mild curry powder
• 1 tsp ground ginger
• 1 tsp Chinese five-spice powder
• 2 tsp sansho pepper
• 4 x 175g/6oz duck breasts
• 4 tbsp honey
• 1 head of bok choi
• root removed
• leaves separated
• 3cm/1¼in root ginger
• peeled
• finely diced
• 1 garlic clove
• crushed
• 1 red chilli
• finely sliced
• ½ red onion
• finely sliced
• 200g/7oz umeboshi plums
• stones removed (available from health food shops and online specialists)

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• In a bowl
• mix together the curry powder
• ground ginger
• Chinese five-spice and sansho pepper. Set aside a teaspoon of the spice mixture for the plums. Sprinkle the rest of the spice mixture over the skin and flesh of the duck breasts.
• Place the duck breasts
• skin-side down
• into a large
• cold
• non-stick
• ovenproof frying pan.Turn on the heat to high and leave for 3-4 minutes
• until the pan is hot and the fat has rendered.
• Turn over the duck breasts and drizzle half of the honey over the skins. Transfer the pan to the oven and roast the duck breasts for 8-10 minutes (for medium)
• or longer until cooked to your liking
• basting the duck breasts with the pan juices halfway through cooking.
• When the duck is cooked to your liking
• remove from the pan and set aside to rest on a warm plate for 8-10 minutes.
• Meanwhile
• steam the bok choi leaves with the ginger
• garlic
• chilli and red onion in a steamer suspended over a pan of barely simmering water for 5-6 minutes
• or until wilted and tender.
• Blend the plums to a fine purée with 1 teaspoon of the remaining spice mixture and all of the remaining honey
• using a food processor or hand-held blender. Warm the mixture in a small saucepan
• then add it to the juices released from the duck. Season with more honey if needed.
• To serve
• divide the steamed vegetables equally among four serving plates. Carve the duck breasts into thick slices and arrange them alongside. Finish with a dollop of the umeboshi sauce.