Roast Duck Crown with Crispy Bites and Sticky Plum Glaze
By M&S Food
Published on 31 July 2024
Michael O’Hare brings his chef twist to the duck pancake classic, Roast Duck Crown with Crispy Bites and Sticky Plum Glaze. 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 M&S’s Cooking with the Stars dinner party dish. Time and servings
1 hr 50 minsTotal time
4Servings
20 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 1.2 kg M&S duck crown with sticky plum glaze
- 450g sushi rice
- 2 tbsp rice vinegar
- 1 tbsp fine salt
- 50g caster sugar
- 400g M&S baby cucumbers, quartered lengthways
- 50g bag prawn crackers
- 6 M&S duck spring rolls
Method
Step 1
Prepare and cook the duck crown 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.Step 2
Wash the rice in cold water until the water runs clear. Then soak in cold water in a pan for 20 mins then drain well.Step 3
ip the drained rice back into the pan and pour over 500ml cold water. Bring to the boil then reduce to a simmer then cover and cook for 5 mins. Remove from the heat and stir through the vinegar.Step 4
Wrap the pan lid in a clean tea towel an d cover the rice then set aside.Step 5
Mix the salt and sugar together in a shallow dish, add the cucumbers and toss to coat. Set aside for 15 mins, then drain, rinse and pat dry.Step 6
To make the prawn cracker powder, tip them into a bowl and smash to a fine powder using a wooden spoon.Step 7
Meanwhile, cook the spring rolls to pack instructions.Step 8
Slice the duck and divide between plates with sticky rice, cooking juices and cucumber salad. Sprinkle with reserved spice mix and prawn cracker powder then serve alongside sticky plum glaze and spring rolls.