Name: Red-braised fragrant duck with plum glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 750 gram duck breasts; 2 tablespoon vegetable oil; 4 spring onions, cut into 4cm lengths, plus extra shredded to serve; 2 centimetre piece ginger, finely chopped; 1/4 cup orange juice; 2 tablespoon plum jam; 1 tablespoon soy sauce; 1 stick of cinnamon; 1 star anise; 4 small plums, halved, seeded; 1 tablespoon red wine vinegar; steamed rice, steamed, sliced gai lan (Chinese broccoli) to serve

Red-braised fragrant duck with plum glaze

This recipe sees tender duck breast coated in a sticky plum glaze and served on a bed of fluffy rice. Serve for a easy yet sophisticated dish that can be on the table in just 35 minutes

Serves 4

Prep

15M

Cook

20M

Total

35M

This recipe first appeared in Woman’s Day.

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Ingredients

750 gram duck breasts

2 tablespoon vegetable oil

4 spring onions, cut into 4cm lengths, plus extra shredded to serve

2 centimetre piece ginger, finely chopped

1/4 cup orange juice

2 tablespoon plum jam

1 tablespoon soy sauce

1 stick of cinnamon

1 star anise

4 small plums, halved, seeded

1 tablespoon red wine vinegar

steamed rice, steamed, sliced gai lan (Chinese broccoli) to serve

Method

1.Score skin of each duck breast a few times. Season with salt.

2.In a wok or large frying pan, heat half the oil on high. Cook duck breasts, skin-side down, for 2-3 minutes until skin is golden and crisp. Turn over and cook for 4-5 minutes until cooked through. Remove from wok. Drain and discard cooking fat.

3.In the wok, heat remaining oil on high. Stir-fry onion and ginger for 1-2 minutes until tender. Whisk in combined orange juice, jam and soy sauce with cinnamon and star anise. Simmer gently for 4-5 minutes until reduced to a glaze.

4.Slice duck and return towok with plums. Cook for 1-2 minutes to warm through, stirring. Stir vinegar through.

5.Serve duck on a bed of rice with sauce, shredded spring onion and steamed gai lan.