Introduction

This one-pan coriander-crusted duck served with roasted plums and greens is a perfect blend of savory and sweet flavors. The crispy duck skin coated with fragrant coriander seeds pairs beautifully with the caramelized plums and tender pak choi. It’s a simple yet elegant dish ideal for a special dinner or weekend treat.

The dish shows a textured white plate with four pieces of browned, crusted meat, each piece cut to reveal a tender pink inside. Around and under the meat are bright green baby bok choy leaves with fresh, glossy texture. Scattered on and around the meat and leaves are slices of cooked, deep orange carrots, their edges slightly wilted. The whole dish is drizzled with a shiny, thick reddish-orange sauce that pools lightly on the plate, adding a vibrant contrast. The plate sits on a white marbled surface with some small bowls and cloths nearby. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas 6) and spread the coriander seeds on a plate. Score the skin of the duck breasts deeply with a sharp knife, season with salt, then press the skin firmly into the coriander seeds to coat.

Step 2: Heat an ovenproof frying pan over medium heat. Place the duck breasts skin-side down in the pan, then weigh them down with a heavy pan or lid. Cook for 7-8 minutes, draining off excess fat occasionally, until the skin is crispy and fat is rendered.

Step 3: Add the plum wedges and pak choi halves to the pan. Flip the duck breasts over and pour in half of the chicken stock. Transfer the pan to the preheated oven and cook for 4-5 minutes.

Step 4: Remove the duck breasts and pak choi from the pan and place them on a plate to rest. Return the pan with the plums to the stove over medium heat.

Step 5: Add honey, soy sauce, red wine vinegar, and the remaining chicken stock to the pan. Bring to a boil, then simmer gently until the sauce becomes thick and syrupy.

Step 6: Carve each duck breast into four pieces. Arrange the pak choi halves on serving plates, then nestle the duck pieces and roasted plums among the greens. Drizzle the syrupy sauce over the top and sprinkle with chilli flakes before serving.

Tips & Variations

Use a heavy pan or cast iron skillet to help render duck fat evenly and keep the breasts flat while cooking.

If you prefer less heat, reduce or omit the chilli flakes when serving.

Try substituting pak choi with tenderstem broccoli or spinach for a different green vegetable option.

For extra flavor, you can add a splash of orange juice to the sauce while it simmers.

FAQs

Can I use another cut of duck for this recipe?

Duck breasts work best for this dish due to their tender meat and skin that crisps well. Other cuts like duck legs can be used but will require longer cooking times and a different method.

What if I don’t have coriander seeds?

You can substitute with crushed cumin seeds or a mixture of crushed fennel and coriander seeds for a similar aromatic effect. Alternatively, use a spice rub of your choice to coat the duck skin.