Crispy duck breast with plum star anise sauce
Serves 4 | prep 10 minutes | total time 1 hour
- 4 medium duck breasts, skin on
For the sauce
- 400g plums, stoned and quartered
- 50g brown sugar
- 75ml white wine vinegar
- 2 tbsp soy sauce
- pinch of Schwartz Chillies Crushed
- 2 Schwartz Star Anise Whole
- 1 tsp Schwartz Szechuan Pepper
- 200g pak choi
- 4 spring onions, finely sliced
- Preheat the oven to 200°C, fan 180°C, gas 6.
- For the sauce, place the plums, brown sugar, white wine vinegar, soy sauce, chillies and one of the star anise in a pan and heat through for 20-25 minutes until the plums are softened. Pass through a sieve and reserve the liquid.
- Meanwhile, grind the remaining star anise and Szechuan pepper in a pestle and mortar. Using a sharp knife, score the skin across the duck breast and rub the spice mix into each one, then season with salt.
- Place the duck breasts skin side down in a frying pan and cook on a low heat for around 10 minutes until the skin begins to brown, lots of fat will be released during this process so drain if necessary. Turn the heat to high and cook the breasts on the underside for 1 minute. Transfer to a roasting dish.
- Cook the duck breasts in the oven for 8 minutes, remove and allow to rest for 5 minutes.
- Just before serving, briefly fry the pak choi and spring onions then heat the plum sauce through. Serve the duck on top of the vegetables and drizzle with the plum sauce.