Duck with spiced plums
- September 2010
- Serves 4
- Takes 10 minutes to make, 25 minutes to cook
This is a hearty, fruity yet amazingly low-cal Chinese-inspired duck recipe that makes use of seasonal plums. Extra zing comes from ginger, star anise and red chilli.
- Dairy-free recipes
- 19.1g (5.7g saturated)
- 14.2g (14.4g sugars)
- 6 ripe red plums (we like victoria)
- 2cm piece fresh ginger, peeled and finely sliced into matchsticks
- 1 star anise
- 1 red chilli, deseeded and finely sliced
- 2 tbsp soft light brown sugar
- Grated zest and juice of 1 lime
- 4 duck breasts, skin on
- 2 tsp Chinese five-spice powder
- Halve the plums, remove the stones and cut into wedges. Place in a small saucepan with the ginger, star anise, chilli, sugar, and the lime zest and juice. Heat over a low heat to dissolve the sugar, then turn the heat up a little, cover and cook for 10-15 minutes until the plums are tender. Set aside and keep warm.
- Preheat the oven to 180ºC/fan160ºC/gas 4. Slash the skin of the duck breasts with a sharp knife in a crisscross pattern, then sprinkle with the five-spice and some sea salt.
- Heat a heavy ovenproof frying pan over a medium-high heat. Place the duck in the pan, skin-side down, and cook for 5-6 minutes until the skin is golden and crisp. Tip most of the fat from the pan, then turn the duck over and sear the other side for 1 minute. Put the pan in the oven and cook for 6-8 minutes, depending on the size of the duck breasts (we think they’re best served pink).
- Remove the duck to a warm plate and rest for 5 minutes. Slice the duck breasts and serve with the spiced plums and some wilted greens and potatoes, if you like.
Keep any leftover spiced plums in a sealed container in the fridge for up to three days and enjoy with roast pork or sausages.
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