Duck with Oriental plum sauce
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- 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.