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Duck with plum & hoisin, greens & mash
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500g pack slow cooked duck leg confit
3 cloves garlic, 2 bashed flat in their skins, 1 thinly sliced
2 plums, halved and stoned
140g pack plum and hoisin sauce
2 tsp toasted sesame oil
200g baby leaf greens, thick stems removed, leaves shredded
1 tbsp thinly shredded fresh root ginger
450g pack mashed potato
1. Preheat the oven to 200°C, gas mark 6. Put the duck and its jellied liquor into a medium roasting tin. Add the bashed garlic, then roast, uncovered, for 25 minutes, until the duck is pale golden. Spoon away the excess fat. Meanwhile, cook the mash in the oven according to the pack instructions, on the shelf below the duck.
2. Rub the cut side of the plums in the pan juices, then roast with the duck for 5 minutes, cut-side up. Add the hoisin sauce to the pan and roast for 5 minutes more until the plums are soft and the sauce bubbling.
3. In that final 5 minutes, set a large frying pan or wok over a high heat and add the oil. Stir fry the greens for 2 minutes until starting to soften. Add the sliced garlic and ginger, cook for 1 minute, then add 1 tbsp water and stir fry for a few more seconds until just tender. Serve the greens with the duck, plums, sauce and mash.
This recipe was first published in September 2019.