Main Asian

Duck breast with plum sauce

Name: Duck breast with plum sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: /asian
Ingredients: 1 teaspoon sea salt; 2 teaspoons Sichuan peppercorns; 4 (about 120-180g each) duck breasts; 1 teaspoon olive oil; 150ml red wine; 2 tablespoons brandy; 1 cinnamon quill; 3 cloves; 1 star anise; 1 orange, juiced; 1 teaspoon Dijon mustard; 3 tablespoons redcurrant jelly; 825g can plums, drained, pureed

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An elegant and tasty plum sauce set off pan-fried duck breasts to perfection.

1 teaspoon sea salt
2 teaspoons Sichuan peppercorns
4 (about 120-180g each) duck breasts
1 teaspoon olive oil

Plum sauce

150ml red wine
2 tablespoons brandy
1 cinnamon quill
3 cloves
1 star anise
1 orange, juiced
1 teaspoon Dijon mustard
3 tablespoons redcurrant jelly
825g can plums, drained, pureed

Method

1.

Preheat oven to 150°C.
2.

Crush the salt and peppercorns together in a mortar and pestle. Use a small, sharp knife to score the skin of the duck breasts. Spread the salt and pepper over each duck breast.
3.

Heat the oil in a non-stick oven-proof frying pan over medium heat. Add the duck, skin-side down, and cook for 6-8 minutes (don't let it colour too quickly). Turn the breasts over and place the pan in the oven for a further 5 minutes. Carefully remove from the oven and baste with the fat in the pan. Set aside for 5 minutes to rest.
4.

To make the sauce, place the wine, brandy and spices in a medium saucepan. Bring to boil, then reduce heat to low and simmer for 10 minutes. Add orange juice, then return to boil. Reduce heat to low and simmer for 2-3 minutes. Stir in the mustard, redcurrant jelly and plum puree. Remove the cinnamon quill and star anise and pour over the duck to serve.