Fire-glazed duck with fresh plum dipping sauce
By: Ainsley Harriott
Printer friendly version
-
Fire-glazed duck with fresh plum dipping sauce
- Prep time:
- 10 mins
- Cook time:
- 30 mins
- Serves:
- 4
This Oriental-style duck is delicious served with the fresh plum sauce. If you don't have any plums, nectarines make a surprisingly good substitute.
Similar recipes
Related Videos
Ingredients
- 4 x 150-175g boneless Duck breast
For the marinade
- 3 tbsp maple syrup or clear Honey
- 2 tbsp Soy sauce
- 1 tsp Chinese five spice
For the dipping sauce
- 450g halved and stoned plums or Damsons
- 1 cinnamon stick, halved
- 150ml White wine
- 1 Bay leaves
- 1 tbsp wine vinegar
- 2-3 tbsp light muscovado sugar
- salt and freshly ground black pepper
Method
1. In a shallow bowl, mix together the syrup, soy sauce and Chinese five-spice powder. Deeply score the duck skin and add to the marinade, turning to coat it, then set aside for 5 minutes.2. Place the plums, cinnamon stick, wine and bay leaf in a small pan set over the coals. Simmer gently for 30 minutes until the plums are completely softened.
3. Meanwhile, cook the duck, skin-side down, first for 8-10 minutes on each side until well browned but still a little pink in the centre; set aside to rest for 5 minutes.
4. Sieve the sauce and stir in the vinegar, plus sugar, salt and pepper to taste. Spoon into small serving bowls. Carve the duck diagonally and serve with the warm dipping sauce. It's fingerlickin' good.
Buy Ainsley's Ultimate Barbecue Bible
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment