Crispy Duck Breast with Kumara Mash, Bok Choy and Chinese-Spiced Blueberry Sauce

Steps

1. a pot of salted water to the boil. Bring a full kettle to the boil.
2. Cook kumara in pot of boiling water until soft, about 12 minutes. Drain and return to pot with butter and milk. Mash until smooth and season to taste with salt and pepper. Cover and set aside.
3. Trim duck breasts of overhanging fat. Use a sharp knife to score skin at 1cm intervals. Pat dry with paper towels and season with salt and first measure of Chinese duck spice mix. Heat a medium, dry, fry-pan on medium heat. Cook duck breasts, skin-side-down, for 4–5 minutes until most of the fat has rendered out and skin is golden brown. Flip over and continue cooking for 3–5 minutes until cooked through medium. Set a side, covered, to rest for 5–10 minutes then slice thinly.
4. Place all Chinese-spiced blueberry sauce ingredients except broth and cornflour/water mixture in a medium pot on high heat. Add a pinch of salt, simmer rapidly for 2–3 minutes until mixture is syrupy. Add broth and cornflour/water mixture, reduce heat to medium, and simmer for about 2 minutes, stirring occasionally until thickened. Remove from heat, cover and keep warm.
5. Place bok choy in a medium, heat-proof, bowl and cover with boiling water. Leave to cook for 2–3 minutes until bright green and tender then drain and toss with sesame oil.
6. Spoon kumara mash onto plates, top with duck and serve bok choy on side. Spoon over sauce and sprinkle with coriander and shallots.