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Duck breast with honey and sansho pepper, mango, shiso and daikon

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For the duck

  • 75g/3oz clear honey
  • 1 tbsp umeboshi paste/plum paste (available from specialist Japanese grocers)
  • ½ tsp fresh ginger, finely chopped
  • ¼ tsp sansho pepper (available from specialist Japanese grocers)
  • ¼ tsp mild curry powder
  • ¼ tsp five spice powder
  • ¼ tsp ground ginger
  • 4 x 175g/6oz duck breasts

To serve

  • 110g/4oz daikon radish, finely julienned
  • 1 mango, peeled, stone removed, finely sliced
  • 50g/2oz lotus root, finely sliced and deep fried until crisp (available from Asian grocers)
  • 75g/3oz watercress
  • 1 punnet shiso leaves (also called perilla leaves)
  • 1 shallot, finely sliced
  • ½ lemon, juice only