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Duck with chilli plum sauce
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Twice-cooked duck with blood plums, port, and Asian spices.
Ingredients:
  • 4 blood plums, halved, stones removed
  • 1 star anise
  • 1 cinnamon quill
  • 60ml port
  • 42.00 gm soy sauce
  • 22.00 gm sweet chilli sauce
  • Juice and zest of 1/2 orange, finely grated
  • 50g thin rice noodles (vermicelli)
  • 2 duck breast fillets
  • 36.40 gm olive oil
  • 3cm piece ginger, thinly sliced
  • 250.00 ml micro herbs (we used coriander, rocket and red garnet)
Instructions:
  • Preheat the oven to 190 degrees Celsius.
  • In a small baking dish, arrange plums with star anise and cinnamon. In a small jug, mix port, soy sauce, sweet chili sauce, orange zest, and juice. Pour over plums. Roast for 10-15 minutes until plums are tender. Let cool and cut into wedges for serving.
  • Prepare the noodles as directed on the package, then drain the noodles, rinse with cold water, and set aside.
  • Season duck breasts and make shallow cuts on the skin. Heat oil in a frypan, cook duck skin-side down until crispy. Transfer to a baking tray, roast until desired doneness. Rest covered with foil for 5 minutes before serving.
  • Heat the remaining tablespoon of oil in a frypan over medium-high heat. Cook the ginger for 1-2 minutes until it turns crispy. Drain the ginger on a paper towel.
  • Transfer noodles onto 2 separate serving plates. Arrange sliced duck over the noodles on each plate, then drizzle plum sauce on top. Sprinkle with fresh herbs and finish by adding a touch of ginger before serving.

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