One Pan Coriander Crusted Duck Roasted Plums Greens Recipes

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.

Steps:

• Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a bowl, add the sugar, mix well and set aside.
• Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock.
• Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums.

Steps:

• Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates.
• Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper.
• Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare).
• Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat.
• Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives.