Crispy duck with apricot and plum sauce
Method
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For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine.
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For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes.
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Preheat the oven to 200C/400F/Gas 6.
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Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking.
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For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve.
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To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad.
Ingredients
For the marinade
- 4 tbsp grated fresh root ginger
- 2 tbsp Shaoxing rice wine or dry sherry
- 2 tbsp ground Sichuan peppercorns
- pinch of salt, to taste (optional)
- 6 whole star anise
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
For the duck
- 2 duck breasts, skin scored in a criss-cross pattern
- 1 tbsp groundnut oil
- salad leaves, to serve
For the apricot and plum sauce
- 100ml/3½fl oz water
- 2 plums, stones removed, quartered
- 50g/2oz dried apricots, chopped
- 2½ tsp caster sugar
- 1 tbsp honey
- 1 cinnamon stick
- 1 whole star anise
- 1 lime, juice only
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Crispy duck with apricot and plum sauce
Fruit and vegetables
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Meat, fish and poultry
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