Duck with Spiced Plum Jam and Watercress

Big, juicy, spicy plums! Oo-er missus! They’re exactly what you need to cut through the rich duck. The crisp pak choi blends and adds balance. Duck is a fab meat either spiced up or classically served. Fat and delicious!

Recipe from Rib Ticklers and Choux-ins by Glynn Purnell (Kyle Books, £19.99). Catch Glynn Purnell at the BBC Good Food Show Summer on Saturday 15th June at the NEC Birmingham. For information and tickets, visit:




  • 2 heads of Pack Choi
  • 3 Duck Breasts
  • Salt and freshly ground pepper
  • A bunch of watercress to garnish


  • 200g caster sugar
  • 200ml white wine vinegar
  • 1 medium chilli, chopped
  • Pinch of chilli powder
  • 2 garlic cloves, sliced
  • Squeeze of lime juice
  • Splash of soy sauce
  • 6 plums, stoned and chopped
  • 1 tablespoon chopped coriander
  • Salt & ground ginger


  1. FOR THE DUCK Preheat the oven to 180 / gas mark 4.
  2. Break the pak choi into individual leaves, then split each leaf down its length. Set aside.
  3. Prepare the duck breasts by removing any sinew from the underside of the breast and using a very sharp knife to score the skin with a series of slashes, being careful not to go too deeply and cut into the flesh.
  4. Heat a frying pan over a medium heat, add the breasts, skin-side down, and cook for about 3 minutes until the skin has caramelised. Pour off the excess fat and reserve.
  5. Lay the duck breasts, skin-side down, in a roasting tin and place in the oven for 7-8 minutes. Remove from the oven and leave to rest for 10 minutes.
  6. Pour the reserved fat and any fat in the roasting tin back in the frying pan and set over a medium heat. Once hot, add the pak choi and toss in the hot duck fat. Remove from the pan and season with salt and black pepper.
  7. FOR THE PLUM JAM Heat the sugar and vinegar in a saucepan, stirring until the sugar has dissolved, then cook until the mixture starts to thicken.
  8. Add the chilli and chilli powder, garlic, lime juice and soy sauce, then stir in the plums and cook for 20-30 minutes until tender.
  9. Add the coriander, then remove the pan from the heat and season with salt and ground ginger.
  10. Carve the duck into slices and divide between four plates, then serve with the pak choi and plum jam, garnished with watercress.
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