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Crispy Duck with Apricot and Plum Sauce

Crispy-skinned duck breast served with a homemade sticky apricot and plum reduction and fresh salad leaves.

ChineseDinnerDuckPoultryPlum SauceCrispy

Estimated Nutrition

Per Serving Total
Calories 592.3 kcals 1184.6 kcals
Carbohydrates 39.1 grams 78.2 grams
Fat 36.2 grams 72.4 grams
Protein 27.4 grams 54.8 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2.5
tsp
Caster Sugar
CondimentsSauces
1
tbsp
Dark Soy Sauce
1
tbsp
Light Soy Sauce
Fruits
2
piece
Plum
stones removed, quartered
50
g
Apricot
dried, chopped
1
piece
Lime
juice only
Liquids
2
tbsp
Shaoxing Rice Wine
or dry sherry
100
ml
Water
Meat
2
piece
Duck Breast
skin scored in a criss-cross pattern
NutsSeeds
2
tbsp
Sichuan Peppercorns
ground
1
pinch
Salt
to taste
6
piece
Star Anise
whole
1
piece
Cinnamon Stick
1
piece
Star Anise
whole
OilsFats
1
tbsp
Groundnut Oil
Other
1
tbsp
Honey
Vegetables
4
tbsp
Ginger
fresh root, grated
1
bunch
Salad Leaves
to serve

Steps

  • Whisk all marinade ingredients together in a bowl.
  • Marinate the duck in the fridge for 20 to 25 minutes.
  • Preheat the oven to 200°C.
  • Fry the duck skin-side down in a hot wok with oil for 5 minutes.
  • Bake the duck skin-side up on a tray for 4 minutes.
  • Boil water in a saucepan and add fruits, sugar, honey, and spices.
  • Cook the sauce over medium heat until thickened and sticky.
  • Strain the sauce through a sieve and stir in the lime juice.
  • Serve duck breasts drizzled with sauce alongside fresh salad.