SEARED AND ROAST DUCK BREASTS WITH ASIAN PLUM SAUCE SAUCE

These seared & roasted duck breasts with Asian spiced plums, is another recipe from our favourite writer Diana Henry.

A delicious combination of flavours – the rich gamey duck complemented by the sweet spiced plums. We added a side of Japanese stir fried broccoli that offset any sweetness by adding a salty hit.

Ingredients.  Serves 4

4 Duck breast

550 g plums pitted and halved
2 tablespoons runny honey
2 tablespoons soft light brown sugar
2 tablespoons light soy sauce
2 broad strips of orange zest
Juice of  half an orange
1 teaspoon ground ginger
1 teaspoon five spice
1 teaspoon chili flakes
2 garlic cloves crushed
Sea salt and black pepper

Method

Preheat oven to 180’C

Put everything for the plums into a roasting tin where the plums can lie in one layer. Season well. Bake for 15 minutes, then turn the plums over, then bake until the plums collapse. Mash the plums with a fork, taste for seasonings. Set aside and leave to cool.

Increase the oven to 200’C

Place the duck in a cold frying pan and put on a medium heat and cook until the fat starts to run and the skin is seared and golden. Turn the breasts over and quickly cook them on the other side.

Season. Put the pan in the oven and roast the duck for 7 minutes. This will produce a rare duck breast obviously cook for longer if you prefer.

Allow to stand for about 10 minutes, then carve into slices and serve with the Room temperature plums.

Original recipe Diana Henry “from oven to table”