Duck with Sweet Sansho Glaze and Sharon Fruit Salsa

A piquant mix of honey, plum paste and spices makes a fantastic glaze for roast duck in Nic Watt's brilliant recipe
By Nic Watt
Duck with Sweet Sansho Glaze and Sharon Fruit Salsa
  • Rating:
  • Serves: 4
  • Cook Time: 7 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the salsa

  • 2 mango
  • 2 sharon fruit
  • 55 g spring onions
  • 200 g yellow cherry tomatoes
  • 200 g red cherry tomatoes
  • 1 lemon, juice only

For the duck

  • 150 g honey
  • 30 g umeboshi, (pickled plum) paste
  • 2.5 pieces ginger, grated
  • 1 tsp ground sansho pepper
  • 1 tsp mild curry powder
  • 1/2 tsp chinese five spice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 2 x 180 g duck breast


1. For the salsa, simply cut the mango and sharon fruit flesh into bite-sized pieces and place in a bowl.

2. Slice the tomatoes and spring onions, and tip them into the bowl. Stir in the lemon juice and set aside.

3. For the duck, preheat the oven to 160C/gas 2. Mix the honey, umeboshi paste and ginger together. Stir in the spices until thoroughly combined.

4. Heat a frying pan and cook the duck breasts for 3 minutes, skin side down.

5. Turn the duck breasts over and brush with the basting mixture.

6. Transfer to the oven and cook for 4 minutes. Remove from the oven and leave to rest. Baste with the homey mixture once more. Carve the breasts and serve on top of the salsa.

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