Recipe by James Martin from James Martin Home Comforts Season 3, Episode 15: No Drama Dinner Party

Preparation Time:
Less than 30 minutes
Cooking Time: 10 – 30 minutes

Serves 4

  • 1 tsp curry powder
  • 1 tsp ground ginger
  • 1 tsp 5 spice powder
  • 2 tsp sansho pepper
  • 4 x 175g duck breasts
  • 4 tbsp honey
  • 1 bok choi, root removed and leaves separated
  • 3cm ginger, peeled and finely diced
  • 1 garlic clove, crushed
  • 1 red chilli, finely sliced
  • ½ red onion, finely sliced
  • 200g umeboshi plums, stoned


  • Preheat the oven to 200°C.
  • Mix the curry powder, ground ginger, 5 spice, and sansho pepper together in a bowl, then sprinkle half over the skin and flesh of the duck breast.
  • Place the duck skin side down in a cold non-stick frying pan, then set over a high heat for 3-4 minutes until the fat renders out. Turn over then drizzle 2 tbsp of the honey over the skin and place in the oven for 8-10 minutes.
  • When the duck is cooked, remove from the pan rest on a plate for 8-10 minutes while you prepare the rest.
  • Lay the bok choi into a steamer set over a pan of simmering water. Add the ginger, garlic, chilli, and red onion then cover and steam for 5-6 minutes.
  • Put the plums into a small blender with 1 tsp of the remaining spice mix and 2 tbsp of the honey. Blitz to a fine puree then pour into a pan and warm through, adding the resting juices from the duck – taste to see if more honey is needed.
  • Lay the steamed veg onto a plate, carve the duck into thick slices and lay alongside, then finish with a dollop of the umeboshi sauce.