Ingredients Jump to Instructions ↓

  1. 2 tbsp maple syrup or honey

  2. 2 tbsp soy sauce

  3. 1 tsp chinese five spice

  4. 2 boneless duck breast

  5. 400 g ripe red plums , halved and stoned

  6. 1 cinnamon stick , halved

  7. 2 star anise

  8. 120 ml medium white wine

  9. 1 tbsp white wine vinegar

  10. 2-3 tbsp lightlight muscovado sugar salt and black pepper steamed jasmine rice choi sum

Instructions Jump to Ingredients ↑

  1. Method 1. In a shallow bowl, mix together the syrup, soy sauce and Chinese five-spice powder. Deeply score the duck skin. Add the breast fillets to the marinade, turning to coat, then set aside for 10 minutes.

  2. To make the sauce, place the plums, spices and wine in a small saucepan and simmer gently for 30 minutes until the plums are completely soft.

  3. Meanwhile, heat a non-stick frying pan and cook the duck skin-side down for 8-10 minutes on each side until well browned but still a little pink in the centre. Set aside to rest for 5 minutes.

  4. Sieve the plum sauce, then stir in vinegar, sugar and some salt and pepper to taste. Spoon into small serving bowls.

  5. Slice the duck and serve with the warm plum sauce, steamed rice and greens.


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