Chinese Duck with Plums

Charmaine Lu -
  • 6 red plums, stoned and cut into wedges
  • 2cm piece of ginger, sliced into matchsticks
  • 1 star anise
  • 1 sliced red chilli, seeds removed
  • 2 tbsp soft brown sugar
  • 1 lime, zest and juice only
  • 4 duck breasts, skin on
  • 2 tsp Chinese 5-spice powder
  • 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