Roast Breast of Duck with Spiced Plums Serves 4
Hi everyone, this is a marvellous recipe for when friends are visiting for the bank holiday. Everybody loves duck, so here’s atwist on the usual recipe. We have an abundance of plums in our garden in early autumn, but this is also delicious with apricots.
4 x 170g duck breasts, skin on
1 tsp ground cumin
salt and freshly ground
1 garlic clove, finely chopped
2cm fresh root ginger, grated
3 oranges (juice of 3 oranges and zest of 1 orange)
100ml chicken stock
2 star anise
4 tbsp honey
1 tbsp soy sauce
1⁄2 tsp ground coriander
4 plums, stoned and quartered
egg noodles with a dash of soy sauce, to serve
orange zest thinly sliced into strips, to garnish
- Score each duck breast with a sharp knife and rub with the cumin, salt and pepper. Heat some oil in a heavy-based frying pan over a high heat and fry the duck, skin side down first, for 3 minutes. Turn over, reduce the heat and cook for about 7 minutes more, until tender. Remove from the pan and keep warm.
- To make the sauce, retain the duck fat in the pan, adding more oil if necessary. Gently cook the garlic and ginger until slightly golden, about 1 minute. Add the orange zest and juice, stock, star anise, honey, soy sauce and ground coriander. Bring to the boil and allow to reduce for 4–5 minutes. Add in the plums and simmer for a further 3 minutes. Add salt and pepper to taste.
- Place the soy noodles on a platter. Slice the duck breasts and place on top of the noodles. Scatter over the orange zest. Spoon the sauce over the duck breasts and serve.