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  • Writer's pictureMatt Chinnery

Duck in Poachers Choice Plum Sauce with Pak Choi, Spring Onions and Cucumber

Updated: May 18, 2020

As mentioned in my previous post featuring some beers from the Badger Ale, which also included a recipe for Fursty Ferret Easter Lamb, I had a recipe idea for my favourite Badger Ale sent to me. Poachers Choice is a 5.7%, sweet, dark, rich, full bodied, fruity ruby ale. With flavours of dark fruits, especially plum, and a warm finish this beer works very well with food. I got thinking about what food would work well with those plum flavours, duck came to mind. So, I thought I would come up with a Poachers Choice plum sauce to go with some duck in a Chinese style dish. You can pick up Poachers Choice from a few good supermarkets, I have seen it in both Waitrose and Morrisons recently but you could also use any other fruity ales or maybe even a porter or stout for a slightly darker sauce.


Duck in Poachers Choice Plum Sauce with Pak Choi, Spring Onion and Cucumber

Serves 2 (with a fair bit of sauce)

Poachers Choice Plum Sauce

  1. 2 Plums, chopped roughly into small pieces

  2. 120ml Badgers Ale Poachers Choice

  3. ½ Star of anise

  4. 200ml Beef stock

  5. 2 Heaped tablespoons of plum jam

  6. 1 Teaspoon of Chinese 5 spice

  7. Salt & Pepper

  8. ½ Teaspoon of corn flour and a splash of cold water mix

  9. Duck breasts x 2

  10. Pak Choi (1 for a sensible size couples dinner 2 for greedy folk like me!)

  11. 2 Spring onions, sliced length ways

  12. ½ Cucumber, peeled with a potato peeler

  13. ½ Hand full of sesame seeds

  14. ½ Hand full of coriander (optional)

  15. ½ Mugs worth of Jasmine rice

Turn your oven on to 200 so to preheat the oven.

Roughly chop all the plums into small pieces. Get a saucepan nice and hot with some veg oil then the chopped plum to the pan, stir and cook for a 5 mins till the plum softens. Add Poachers Choice and half the star of anise to the pan. Mix well and reduce to about a third.


Slice across the duck skin and place the duck skin down in a frying pan. Cook for 5 minutes till the skin starts to crisp. Turn the breasts upside down so they are skin side up and stick it in the oven. Cook for 10 minutes for medium rare or 15 for medium.

Half fill a mug with Jasmine rice and add it to another pan. Add a whole mug of boiling water and put on a low heat till the rice is cooked.


Add beef stock, Chinese 5 spice and jam to the saucepan that your plum and beer is bubbling away in. Mix well and bring to the boil. Mix the corn flour with a splash of water and add to the sauce to thicken it up a little. Give it a god mix and leave it to simmer while you cook the rest of the dish, stirring often.


Peel the cucumber with a potato peeler. Slice the spring onions length wise in half then in half again.


Peel back all the Pak Choi leaves, on the larger leaves slice the white part at the bottom so it cooks quicker. Splash a bit of water in a frying pan then add the Pak Choi on a high heat, if you have a lid for the pan put that on or just place a lid from another pan over the Pak Choi so it steams slightly. This won’t take long to cook so keep an eye on the pan and when the Pak Choi leaves wither and the white parts soften turn off the heat.


Place the Pak Choi on a place in a small pile along with the spring onion and cucumber. Sprinkle some chopped coriander on top (optional I just love coriander!) then add the rice onto the other side of the plate. Cut the duck breast into slices then put them on top of the rice, spoon over the plum sauce. Scatter sesame seeds over the top of the sauce and serve with the remaining Poachers Choice in a glass.


Disclaimer – I was sent the original box of Badger Ales free of charge which influenced me to make this recipe. However, all ingredients including the bottle of Poachers Choice was paid for by myself. Thanks again to Nudge PR and Badger Ales for sending the beers.

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