We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Put a medium baking tray in the oven while preheating it to 200°C, fan 180°C, gas 6. Heat the redcurrant jelly, red wine and star anise in a shallow-sided pan over a low heat. Add the plums and simmer rapidly for 5 minutes, then reduce the heat and simmer for a further 10 minutes, until the sauce is syrupy.
Meanwhile, rub the Chinese five-spice and sea salt into the scored skin of the duck breasts. Place the duck breasts, skin-side down, in a frying pan over a medium heat and allow the skin to slowly crisp for 6-7 minutes.
Transfer the duck breasts to the preheated baking tray, placing them skin-side up, and cook in the oven for 5-6 minutes. Remove and rest on a warm plate for 5 minutes.
Meanwhile, cook the noodles in boiling water for 4-5 minutes until tender, adding the pak choi for the final minute. Drain, then toss through the sesame oil and soy sauce. Slice the duck and serve with the plums, sauce (discard the star anise) and pak choi, and serve the noodles on the side.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our