Duck with chilli plum sauce

Duck with chilli plum sauce

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A delectable twice-cooked duck served with seasonal blood plums, port and steeped with Asian-flavours.

The ingredient of Duck with chilli plum sauce

  1. 4 blood plums, halved, stones removed
  2. 1 star anise
  3. 1 cinnamon quill
  4. 1/4 cup (60ml) port
  5. 2 tablespoons soy sauce
  6. 1 tablespoon sweet chilli sauce
  7. Juice and zest of 1/2 orange, finely grated
  8. 50g thin rice noodles (vermicelli)
  9. 2 duck breast fillets
  10. 2 tablespoons olive oil
  11. 3cm piece ginger, thinly sliced
  12. 1 cup micro herbs (we used coriander, rocket and red garnet)

The instruction how to make Duck with chilli plum sauce

  1. Preheat the oven to 190C.
  2. Place plums in a small baking dish with star anise and cinnamon. Combine port, soy, sweet chilli, orange zest and juice in a small jug and pour over plums. Roast for 10-15 minutes until plums are tender. Set aside to cool. Cut into wedges.
  3. Cook noodles according to packet instructions, drain, refresh and set aside.
  4. Season duck breasts and lightly score the skin with a sharp knife. Heat 1 tbs oil in a frypan over medium heat and cook duck, skin-side down, for 3 minutes or until fat renders and skin is crisp. Transfer to a baking tray, skin-side up, and roast for 8-10 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
  5. Meanwhile, heat remaining 1 tbs oil in a frypan over medium-high heat and cook ginger for 1-2 minutes until crisp. Drain on paper towel.
  6. Divide noodles between 2 serving plates. Slice duck and place on top, then add plum sauce. Scatter with herbs, and top with ginger to serve.

Nutritions of Duck with chilli plum sauce

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calories: https://schema.org
calories: NutritionInformation

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