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Serves 4
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For the plum sauce:
To serve:
- Heat the oil in a pan over a medium heat and cook the shallots for 4-5 minutes.
- Add the plums and sugar and cook for another five minutes.
- Add the rest of the plum sauce ingredients and bring to a simmer. Cook for 20-25 minutes until slightly thickened. Remove the star anise and thyme and keep the sauce warm.
- Dry the skin of the duck breasts with kitchen paper. With a sharp knife, score the skin of each breast three or four times. Season both sides of the duck breasts. Place the duck breasts skin side down in a dry, cold non-stick pan over a medium heat. Cook for 6-8 minutes until the skin is very crisp, then carefully drain off the fat into a small bowl.
- Turn the breasts over and cook for another 2-3 minutes. Remove the breasts to a rack in a roasting dish and transfer to the oven for 12-15 minutes, depending on how rare you like it.
- Transfer the duck to a warm plate, cover with tin foil and allow to rest for 7-8 minutes. Meanwhile, quickly stir-fry the pak choi, beansprouts and spring onions over a medium-high heat.
- Slice the duck breasts at an angle. Place each one on a bed of stir-fried vegetables and drizzle with plum sauce. Serve with rice.
Nutrition Facts
Per serving:
646kcals, 14.5g fat (1.1g saturated), 79.4g carbs, 21.9g sugars, 48.4g protein, 5g fibre, 0.367g sodium
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