Duck with Plum Sauce and Crispy Seaweed

Pan-sear honey-glazed duck breast until crispy, oven-roast to preference, and serve over plum sauce with crispy seaweed and rice.

Cook Time

20 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
bottle

Plum Sauce

use approximately 6 tbsp per serving plate

Meat

255
g

Duck Breast

one large or two smaller breasts, tendon removed

NutsSeeds

1
tbsp

Cumin

1
g

Salt

to taste

1
g

Pepper

to taste

OilsFats

1
tbsp

Corn Oil

Other

2
tbsp

Honey

clear

Vegetables

1
packet

Crispy Seaweed

Steps

Preheat the oven to 200°C.
Remove the tendon from the duck breast to prevent shrinking.
Heat cumin, honey, and oil in a non-stick pan until foaming and nut brown.
Place duck skin-side down in the pan, season, and cook until dark brown and crisp.
Turn the duck and roast in the oven for 6 to 12 minutes depending on preferred doneness.
Remove the duck from the oven and let it rest.
Spoon plum sauce onto plates and scatter crispy seaweed around the edges.
Slice the duck, place on the sauce, and serve with rice or noodles.