So plums are in season here in the uk so we have been making the most of them. I got this recipe idea from the Waitrose magazine but changed it around a bit to suit my taste. I love pad Thai sauce and thought the sourness would compliment the sweet plums and five spice flavour and it definitely did. Fiery ginger, sweet plums and salty noodles. It’s the perfect sweet and sour combination.

Ingredients

For the Duck

• 2 duck breasts
• 2 tbsp five spice powder
• 2 tsp sea salt
• 1 tsp fresh black pepper
• 1/2 tsp red pepper flakes
• 8 victoria plums, de stoned and halved (can use large just quarter instead)
• Inch piece of ginger, peeled and cut into matchsticks

For the Noodles

• 2 nests of noodles, cooked to packet instructions or a bag of fresh
• 100ml chicken stock
• 3 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp tamarind pulp
• 1 tbsp brown sugar

Directions

For the Duck

1. Preheat oven to 200 degrees fan.
2. Mix together the five spice, salt, pepper and red pepper flakes. Rub all over the duck breasts.
3. Heat a pan over a high heat with no oil. Cook for 5 to 6 minutes until the fat has rendered. If you have a lot of fat left in the pan pour half off.
4. Add the ginger and cook for a minute. Add the plums and pop in the oven for 8 minutes. Once cooked remove the duck and rest in foil.

For the Noodles

1. Add all of the ingredients apart from noodles into a wok or frying pan.
2. Bring to the boil then turn heat down to medium and lightly bubble for a minute.
3. Add the cooked noodles and stir fry for another minute stirring so the noodles are covered in the sauce and hot.

To serve – share the noodles between 2 bowls. Top with the duck, plums and ginger. Enjoy 😊