Duck breast with umeboshi sauce and steamed bok choi
Bbc.co.uk/food
Bbc.co.uk/food
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Ingredients

  • 1 tsp mild curry powder
  • 1 tsp ground ginger
  • 1 tsp Chinese five-spice powder
  • 2 tsp sansho pepper
  • 4 x 175g/6oz duck breasts
  • 4 tbsp honey
  • 1 head of bok choi, root removed, leaves separated
  • 3 cm/1¼in root ginger, peeled, finely diced
  • 1 garlic clove, crushed
  • 1 red chilli, finely sliced
  • ½ red onion, finely sliced
  • 200 g/7oz umeboshi plums, stones removed (available from health food shops and online specialists)

Instructions

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