Chinese Duck with Plum

Serves: 8
Easy
Time: 30 minutes + 2 hours marinating


Ingredients:

8 x 200g duck breast fillets, skin scored 
2 tablespoons Chinese five spice
8 fresh plums, quartered and pitted
2 star anise, whole
1 cinnamon quill
3cm knob ginger, julienned (matchsticks)
Pinch of dried chilli flakes
½ orange, zest finely grated, juiced
30ml Cointreau 
Micro sorrel, optional

METHOD:

1. Preheat the oven to 200°C (180°C fan-forced). 

2. Use a small sharp knife to score the skin of the duck a few times. Using your hands, rub each duck breast with the Chinese five spice. Place onto a tray and refrigerate for 2 hours to marinate. 

3. Line a large baking tray with baking paper and add the plums, star anise, cinnamon, ginger, chilli flakes, orange zest, juice and Cointreau. Toss together, then bake for 10 minutes.

4. Meanwhile, place the duck breasts skin side down into two cold large frypans. Place over a high heat and cook for about 5 minutes, until the skin is golden and crispy. Turn and cook for 1 minute on the other side. 

5. Remove the plums from the oven and place the seared duck pieces skin side up on top of the plums. Bake for a further 8 minutes or until the duck is cooked to medium. Serve immediately, garnished with micro sorrel, if using.
   
   

When cooking duck, always place it skin side down in a room temperature pan, then turn on the heat. By doing this, you will render down the fat and won’t overcook the skin.