M&S RECIPE INSPIRATION
Roast crown of duck with crispy bites and sticky plum glaze
Michael O’Hare’s chef’s twist on the classic Chinese takeaway favourite is a Friday night feast that’s fit for a king. A crown of duck with an easy ready-made plum glaze is roasted until ridiculously tender and succulent, then served with a quick-pickled cucumber salad and a genius crunchy prawn cracker crumb. Give this one a go at home to recreate the Cooking with the Stars dinner party dish.
Ingredients
- 1 M&S duck crown with sticky plum glaze
For the duck crown:
- 450g sushi rice
- 2tbsp rice vinegar
For the Rice:
- 400g M&S baby cucumbers, trimmed and sliced into quarters lengthways
- 50g caster sugar
- 1 tbsp fine salt
For the cucumber salad:
- 50g bag M&S prawn crackers
- 1 pack (6) M&S duck spring rolls, to serve
For the prawn cracker powder:
Method
- Prepare and cook the duck crown according to pack instructions – set aside the spice mix to serve. While it cooks, prepare the rest of the dish. Save any juices to drizzle over when you serve.
- Wash the rice in cold water until the water runs clear. Soak in cold water in a pan for 20 minutes then drain well.
- Add back to the pan with 500ml water and bring to the boil. Reduce down to a simmer and cook for 5 minutes, covered before removing from the heat. Stir through the vinegar.
- Wrap the pot lid in a clean tea towel, cover the pot and set aside while you make the rest of the accompaniments.
- Put the cucumbers in a shallow dish. Mix together the sugar and salt then sprinkle all over the cucumbers.
- Set aside for 15 minutes then drain and rinse then pat the cucumbers dry.
- To make the prawn cracker powder, smash up into a fine powder using a wooden spoon and set aside.
- Cook the spring rolls according to pack instructions. Serve the duck with sticky plum glaze on a platter and sprinkle with the spice mix from the pack and the prawn cracker powder. Serve alongside the rice, cucumber, reserved duck juices and spring rolls.
