Recipe
Roast Duck with Plum Sauce
Pan-roasted duck breast with a quick plum, ginger and star anise sauce that balances richness with bright acidity.
Ingredients
Method
15 mins prep25 mins cook40 mins total
Season the duck breasts. Place them skin-side down in a cold frying pan and cook over medium heat for 8–10 minutes, pouring off excess fat as it renders.
Turn the duck and cook for 3–4 minutes more, or until cooked to your liking. Transfer to a plate and rest loosely covered.
Add the plums, ginger and star anise to the pan and cook for 2 minutes. Pour in the stock, soy sauce, honey and rice vinegar.
Simmer for 6–8 minutes until the plums soften and the sauce lightly coats a spoon. Remove the star anise, slice the duck and serve with the plum sauce.
Notes
Score the skin and begin in a cold pan. Rest the duck before slicing and adjust the sauce to taste.
About this recipe
Duck breast and plum make a natural pairing: the meat is rich and savoury while the fruit brings acidity and gentle sweetness. This version uses the hob for a properly rendered skin and a sauce made in the same pan.
Start the duck in a cold pan so the fat renders gradually, then let it rest while the plums reduce. The result is a composed dinner that is quicker than a whole roast.
