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Crispy duck with fire-roasted plum sauce
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Total Time:
1 hour 40 minutes
Ingredients:
  • 4 x 220 g duck legs
  • 2 star anise
  • 1 stick of cinnamon
  • 2 tablespoons runny honey
  • 4 tablespoons runny honey
  • 4 tablespoons low-salt soy sauce
  • 1 tablespoon sesame oil
  • 6 ripe, juicy plums
  • 3 tablespoons brown sugar plus extra to taste
  • 1 star anise
  • 150 g black quinoa (or white or red)
  • 100 g macadamia nuts
  • ½ a bunch of fresh Thai basil
  • ½ a bunch of fresh coriander
  • 4 spring onions
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon runny honey
  • 2 tablespoons low-salt soy sauce
Instructions:
  • Combine all marinade ingredients in a dish, add duck legs, coat well, cover with clingfilm, and refrigerate overnight. Cook quinoa by boiling in 450ml water with sea salt for 20 minutes until tender. For plum sauce, grill halved, destoned plums with sugar, then mash with star anise. Cook duck legs on a griddle pan for 40 minutes, basting with reserved marinade. Mix quinoa with nuts, herbs, spring onions, vinegar, honey, soy, and oil. Serve duck with quinoa salad and plum sauce, topped with spring onion greens, nuts, herbs, and edible flowers.

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