Best One Pan Coriander Crusted Duck Roasted Plums Greens Recipes

ONE-PAN CORIANDER-CRUSTED DUCK, ROASTED PLUMS & GREENS

One-pan coriander-crusted duck, roasted plums & greens image

Enjoy this coriander-crusted duck with sweet roasted plums and pak choi as part of a summer menu. It's quick and easy, and you won't need to find any special ingredients in the shops

Provided by Tom Kerridge

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 9

Ingredients

2 tbsp coriander seeds , lightly crushed
2 small duck breasts
2 plums , stoned, halved and cut into wedges
2 pak choi , halved lengthways
100ml chicken stock
2 tbsp honey
1 tbsp soy sauce
1 tbsp red wine vinegar
¼ tsp chilli flakes , to serve

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.

Nutrition Facts : Calories 795 calories, Fat 59 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 23 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1.9 milligram of sodium

BLACK-PEPPER-ROASTED DUCK BREASTS WITH GRILLED PLUMS

Black-Pepper-Roasted Duck Breasts with Grilled Plums image

The intense flavor of grilled plums is delicious with roasted duck.

Provided by Maria Helm Sinskey

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

4 12-to 14-ounce boneless Muscovy duck breast halves, trimmed of excess fat
4 teaspoons chopped fresh thyme, divided
2 teaspoons freshly ground black pepper, divided
1 1/2 teaspoons salt, divided
6 firm but ripe Santa Rosa plums or other purple plums, halved, pitted
1 tablespoon extra-virgin olive oil
1/2 teaspoon sugar
Ingredient tip: We use Muscovy duck breasts in this recipe because they are tender and full-flavored. Look for them fresh or frozen at some supermarkets or order them at dartagnan.com.

Steps:

Using sharp knife, score skin of duck breasts in crisscross pattern (cut skin only; do not cut through meat), spacing cuts 1 inch apart. Sprinkle duck breasts on both sides with 1 teaspoon thyme, 1 teaspoon pepper, and 1 teaspoon salt. Cover and chill.
Prepare barbecue (medium-high heat). Toss plum halves, olive oil, sugar, 1 teaspoon thyme, remaining 1 teaspoon pepper, and 1/2 teaspoon salt in medium bowl. Grill plum halves, cut side down, until grill marks appear and plums begin to soften, about 4 minutes. Turn plums over and grill, skin side down, until skin begins to soften but plums still retain their shape, about 4 minutes. Transfer plums to bowl. Cover with foil and let stand while cooking duck.
Heat 2 large skillets over medium-high heat. Add 2 duck breasts, skin side down, to each skillet. Cook until skin is crisp and golden, about 7 minutes. Turn duck breasts over and cook to desired doneness, about 8 minutes longer for medium-rare. Remove from heat and let duck rest 5 minutes.
Thinly slice duck crosswise. Divide among plates. Place 2 plum halves alongside each serving. Drizzle any plum juices from bowl over. Sprinkle with 2 teaspoons thyme and serve.