Chinese Duck with Plums

Place the plums into a saucepan with the star anise, ginger, chilli, sugar and lime zest and juice. Heat to dissolve the sugar, then cover and cook on a moderate heat for 15 mins. Set aside and keep warm. Meanwhile, preheat the oven to 180C. Slash the duck skin in a crisscross pattern, sprinkle with 5-spice and rub some salt into the skin.
Fry the duck breasts - skin-side down - for 6 mins or until the skin is crisp and golden. Tip out most of the fat from the pan, turn the breasts over and sear for 1 minute on the other side. Pop the pan in the oven and cook for 6 mins, then leave to rest for 5 mins. Slice the meat and serve with the soft spiced plums and some wilted spinach.

30 mins

4 serving

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