This was delicious and the plum sauce was so tasty. It tastes so much better than the jarred version. It reminds me of a posh sweet and sour as you get spice, heat, sweetness and sourness. The peppery and aniseedy rub made for a nice change from five spice powder. The meat was juicy and the skin crispy, we served ours with steamed broccoli and coconut steamed noodles that I got from the supermarket. I adapted this recipe from Schwartz spices.
Ingredients (serves 2)
- 2 medium duck breasts, skin on
- 2 star anise
- 1 tsp Szechuan Peppercorns
- 1 tsp sea salt
For the sauce
- 400g plums, stoned and quartered
- 1 inch of fresh ginger, sliced
- 50g light brown sugar
- 75ml white wine vinegar
- 2 tbsp soy sauce
- pinch of Chillies Crushed
- 2 Star Anise Whole
Serve with rice, noodles or vegetables
- Pre heat oven to 180 degrees (fan).
- For the sauce, place the plums, sliced ginger, brown sugar, white wine vinegar, soy sauce, chillies and two of the star anise in a pan and heat through for 20-25 minutes until the plums are softened. Pass through a sieve and reserve the liquid.
- Meanwhile, grind the remaining star anise, salt and Szechuan pepper in a pestle and mortar. Using a sharp knife, score the skin across the duck breast and rub the spice mix into each one
- Put the duck skin side down into a cold pan on a high heat and fry for around 3 minutes until the fat has rendered. Reduce the heat to medium and cook for a further 2 minutes, flip over the duck and continue cooking for 2-3 minutes.
- Place the whole pan in the oven and cook for a further 10 minutes.
- Once cooked place the duck on a plate cover with foil and allow to rest for 5 minutes. (Re heat the sauce at this point)
To serve, slice the rested duck breast’s on an angle and serve with your chosen sides and the plum sauce