Taken from More Home Comforts by James Martin (Quadrille £20) Photography: Peter Cassidy
- 1tsp curry powder
- 1tsp ground ginger
- 1tsp five-spice powder
- 2tsp sansho pepper
- 4 x 175g duck breasts
- 4tbsp clear honey
- 1 bok choi, root removed and leaves separated
- 3cm piece of ginger, peeled and finely chopped
- 1 garlic clove, crushed
- 1 red chilli, finely sliced
- ½ red onion, finely sliced
- 200g umeboshi plums, stoned
Preheat the oven to 200C, gas 6.
Mix the curry powder, ground ginger, five-spice and sansho pepper together in a bowl, then sprinkle half the mixture over the skin and flesh of the duck breasts.
Place the duck skin-side down in a cold non-stick frying pan and set over a high heat for 3-4 minutes until the fat renders out. Turn the duck over, then drizzle 2tbsp honey over the skin and place in the oven for 8-10 minutes. When the duck is cooked, remove from the pan and leave on a plate for 8-10 minutes while you prepare the rest of the dish.
Lay the bok choi in a steamer set over a pan of simmering water. Add the ginger, garlic, chilli and red onion, then cover and steam for 5-6 minutes.
Put the plums into a small blender with 1tsp of the remaining spice mix and the remaining 2tbsp honey. Blitz to a fine purée, then pour into a pan and warm through, adding the resting juices from the duck – taste to see if more honey is needed.
Lay the steamed veg on a plate, carve the duck into thick slices and lay alongside, and finish with a dollop of the umeboshi sauce.
You can find umeboshi plums online and can also be bought in some larger supermarkets