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One-Pan Coriander-Crusted Duck with Roasted Plums and Greens Recipe

★★★★★

4.5 from 130 reviews
  • Author: Luna
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Description

This one-pan coriander-crusted duck features tender duck breasts with a crispy, aromatic crust, served alongside roasted plums and pak choi greens. The dish is finished with a luscious honey-soy glaze infused with red wine vinegar and a hint of chili for a perfect balance of sweet, tangy, and spicy flavors.

Ingredients

Scale

Duck and Spice Crust

  • 2 tbsp coriander seeds, lightly crushed
  • 2 small duck breasts
  • Salt, to season

Fruit and Greens

  • 2 plums, stoned, halved and cut into wedges
  • 2 pak choi, halved lengthways

Sauce

  • 100ml chicken stock
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • ¼ tsp chilli flakes, to serve

Instructions

  1. Prepare the Duck: Heat the oven to 200°C (180°C fan)/gas mark 6. Place the coriander seeds on a plate. Score the skin of the duck breasts multiple times using a small, sharp knife, then season all over with salt. Press the skin side of the duck breasts firmly into the crushed coriander seeds to coat.
  2. Render the Duck Skin: Heat an ovenproof frying pan over medium heat and add the duck breasts skin-side down. Place a heavy pan on top to weigh down the breasts and cook for 7-8 minutes, allowing the fat to render out. Occasionally drain off excess fat during this process to prevent the duck from frying in its fat.
  3. Add Plums and Pak Choi: Once the skin is crispy and golden, add the plum wedges and halved pak choi to the pan. Flip the duck breasts over so skin side is up, pour in half of the chicken stock, then transfer the pan to the preheated oven. Roast for 4-5 minutes until the duck is cooked through and the pak choi has wilted slightly.
  4. Rest the Duck and Pak Choi: Remove the pan from the oven. Transfer the duck breasts and pak choi to a plate and set aside to rest while preparing the sauce. This helps the duck retain its juices and the pak choi to stay tender.
  5. Prepare the Sauce: Return the pan with the plums to the stovetop over medium heat. Add the honey, soy sauce, red wine vinegar, and remaining chicken stock to the pan. Bring the mixture to a boil and continue cooking until the sauce thickens and becomes syrupy, which should take a few minutes.
  6. Serve: Carve each duck breast into four chunks. Arrange two halved pak choi portions on each plate, nestle the pieces of duck and plums among the greens. Drizzle generously with the syrupy sauce and sprinkle over the chili flakes to serve.

Notes

  • Scoring the duck skin helps release the fat and crisps the skin perfectly.
  • Using a heavy pan to press the duck ensures even cooking and crispy skin.
  • Drain off excess fat during cooking to prevent the dish from becoming greasy.
  • You can substitute red wine vinegar with apple cider vinegar for a different flavor profile.
  • The chili flakes add a subtle heat; adjust the amount according to preference.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: British

Keywords: coriander crusted duck, roasted plums, pak choi, one pan meal, honey soy sauce, easy duck recipe

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Find it online: https://bitesbyluna.com/one-pan-coriander-crusted-duck-with-roasted-plums-and-greens-recipe/