Caramelised honey-glazed duck breast, roasted red plums and pak choi, by Marcellin Marc

18 February 2011
Caramelised honey-glazed duck breast, roasted red plums and pak choi, by Marcellin Marc

Our seasonal recipe for caramelised honey-glazed duck breast, roasted red plums and pak choi comes courtesy of Marcellin Marc, head chef of Clos Maggiore in London. Ronan Sayburn, director of wine and spirits at Hotel du Vin, recommends the best wines to accompany the dish.

(Serves four)

For the duck breasts
â- 4 pak choi
â- 1tbs chopped garlic
â- 1tbs chopped ginger
â- 200ml port wine
â- 50ml veal stock
â- 20g butter (for the duck)
â- 2tbs olive oil

For the roasted red plums â- 8 big red plums
â- 1tbs caster sugar
â- 2 pinches of cinnamon powder

For the oat biscuits â- 100g flour
â- 100g oats
â- 130g Demerara sugar
â- 150g soft butter
â- 5g baking soda
â- 1 orange zest
â- 1 lemon zest


For the duck breasts Season the duck breasts on both sides. Sear them in a pan for 10 minutes on the skin side, then turn them over and put them in the oven for another 3 minutes at 180°C.

Transfer the duck breasts with the pan to a warm place to rest. Remove the remaining fat from the pan and add the port wine. Cook slowly until the port wine is reduced, add the veal stock, reduce it again and add the butter to make the sauce thicker.

Tear off the pak choi leaves and fry them in a big non-stick pan wok with olive oil and then add the ginger and garlic. Season with salt and pepper. They need to be crunchy, so don't fry them for too long.

For the roasted red plums

Cut them in half and remove the stones. Put them on a roasting tray and sprinkle them with sugar and cinnamon. Bake them for 15 minutes at 160°C.

For the oat biscuits

Mix all the ingredients together in a mixing bowl with a wooden spoon.

Place the mixture on a greased baking sheet. It should be 5mm thick. Bake in preheated oven for 10 minutes at 170°C. Cut small squares (5cm) when it is still hot. Leave to cool for 5 minutes before removing from tray.

Marcellin Marc, head chef , Clos Maggiore, London


A traditional wine to match with duck is Pinot Noir - the fattiness of the duck is offset by the higher levels of acidity and alcohol. Look for something from Oregon, such as an Eyrie Vineyards, or further south in California's Santa Barbara county from Au Bon Climat.

Ronan Sayburn
Ronan Sayburn

Ronan Sayburn is director of wine and spirits at Hotel du Vin

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking