Duck in plum sauce

  • Serves 4
  • 4 Duck breasts scored on the skin side
  • 1/2 teaspoon rock salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1 teaspoon chinese five spice powder
  • 3 teaspoons of finely chopped fresh ginger
  • 10 firm best quality red plums halved and stones removed
  • 2 tablespoons of runny honey
  • 2 tablespoons of light soya sauce
  • 2 star anise
  • 1 stick of cinnamon
  • 2 tablespoons of lime juice
  • Rub the salt, pepper and five spice into the scored duck skin.
  • Place the duck in a frying pan with no oil, skin side down and fry for about 8 minutes, then turn over and fry on the other side for about 3 minutes.
  • Remove the duck from the pan, put in a bowl and cover with foil to keep warmish.
  • Drain most of the fat from the pan, add the ginger to the pan and cook for a couple of minutes. Add the plums and cook for a couple of minutes. Add the rest of the ingredients and cook for 10 minutes
  • Heat the oven to 180° Put the sauce in an ovenproof dish under foil and cook for a further 10 minutes.
  • Slice the duck and place in an oven proof dish, mix the plum sauce over it, cover with foil and cook in the oven for a final 10 minutes before serving.