Glynn Purnell’s duck with spiced plum jam

• 2 duck breasts – I used 2 large gressingham duck breasts
• 2 heads of pak choi
• A bunch of watercress – I used watercress, rocket & spinach
• Salt and freshly-ground black pepper

For the plum jam:

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

Method:

The instructions are quite vague. This is a relatively quick dish to pull together but you’ll need to just watch the jam. Ensure your vinegar to sugar measurements are correct and be patient – it takes a little time to thicken! 

• Preheat the oven to 180˚C/gas 4.
• Begin by making the plum jam. Heat the sugar and vinegar until it starts to thicken.
• Add the chilli and chilli powder, garlic, lime juice and soy sauce. Add the chopped plums and cook until tender.
• Add the coriander, take off the heat and season with salt and ginger powder.
• Break the pak choi into individual leaves and split each leaf down the middle. Put to one side.
• Heat a frying pan. Slash the duck skin and place the breasts, skin side down, on the warm pan. Cook until the skin has caramelised (about 3 minutes). Pour off the excess fat and put it to one side.
• Lay the duck breasts, skin side down in a baking tin, and cook in the oven for 7–8 minutes. Remove from the oven and leave to rest for a few minutes.
• Pour the excess fat back into the frying pan and place on a medium heat. Once hot, add the pak choi and toss in the hot duck fat. Remove from the pan and season.
• Carve the duck into slices, divide between plates, and serve with the pak choi and plum jam, garnished with watercress.