Duck with Oriental plum sauce

Duck with Oriental plum sauce

This tangy sauce cuts through the rich flavours of the duck, but also works well with chicken or pork.

By , 21 September 2015
Duck with Oriental plum sauce
  • Ready in: 60 mins
  • Serves: 4
  • Price: £3.45 per serving
Nutritional Info
Each 100g serving contains
  • Fat 41
  • Sat Fat 11.4
  • Sugar 19.7
  • Salt 1.3
  • Cals 575
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 2407kJ/575kcal.
  • 1 tbsp sunflower oil
  • 2cm piece root ginger, peeled and grated
  • 1 level tsp Schwartz Chinese 5 spice (or use 2 star anise, 2 cloves, 1 good pinch fennel seeds, 1/4 level tsp cinnamon)
  • 400g ripe plums, stoned and roughly chopped
  • 2 tbsp sweet chilli sauce
  • 2 tbsp Amoy Reduced Salt Soy Sauce
  • 1 tbsp cider vinegar
  • 25g brown sugar
  • 50ml apple juice
  • 4 duck breast fillets
  • Green veg and noodles, to serve
  • Heat the oil in a pan, then cook the ginger over a low heat for 2-3 minutes. Add the chinese 5 spice (or star anise, cloves, fennel seeds and cinnamon) and stir over a low heat for a minute.

  • Add the plums, sweet chilli sauce, soy sauce, vinegar, sugar and apple juice. Cover and heat until simmering. Cook over a low heat for 15 minutes. Stir often.

  • Remove the lid and simmer, uncovered, for 20-30 minutes until thickened.

  • Meanwhile, pre-heat the oven to 200C/180C Fan/Gas 6. Pat the skin of the duck breasts dry with kitchen roll, then score the skin with a knife. Take care not to cut into the flesh.

  • Put the duck, skin-side down, in a cold frying pan. Cook over a medium heat for 5 minutes, until liquid fat runs out and the skin turns golden and starts to crisp.

  • Drain off the fat. You can store it in the fridge to use for cooking roast potatoes. Then turn the breasts and cook the other side for 1 minute. Transfer to a roasting tin and cook in the oven for 9-15 minutes, depending on how pink you like the meat. Leave to rest for 10 minutes.

  • Remove the cloves and star anise, if using, from the sauce. Spoon a little over the duck, season with black pepper and serve with green veg and noodles.