Glynn says: "Big, juicy, spicy plums! Ooh errr, missus!
That’s what you need to cut through that rich duck and crisp pak choi to blend and balance. Duck is a fab meat either spiced up or classically served. I cook duck a lot and the kids love it. Fat and delicious!"
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.
3 duck breasts
2 heads of pak choi
A bunch of watercress
Salt and freshly-ground black pepper
For the plum jam:
6 plums, stoned and chopped
200g caster sugar
200ml 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