South African Roasted Duck with Star Anise
Over a year ago
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Ingredients
- 4 Duck breasts. about 150g each
- 1 tsp. Five-spice powder
- 4 Plums. halved and de-stoned
- 100g Caster sugar
- 5 cm piece Fresh root ginger. peeled and slice into large chunks
- 2 Star anise
- 4 small Bok choi. trimmed and quartered
- 1 tsp. Sesame oil
- 2 tbsp. Soy sauce
Accompaniment
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Description
Duck works so well with Chinese flavours and plums.
Method
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1
Score the skin of the duck breasts, rub with five-spice powder and set aside.
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2
Put the sugar, 300ml of water, peeled and sliced ginger, and star anise into a saucepan and bring to the boil and simmer for 5 minutes.
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3
Add the plums and simmer for a further 5 minutes or until just tender. Then take off the heat.
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4
Put another frying pan on a very low heat.
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5
Season the duck breasts and place skin-side down in the pan.
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6
Cook slowly for about 15 minutes, periodically draining off the fat into a bowl.
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7
After the 15 minutes is up, turn up the heat to now brown off the skin-side then turn the breasts over and cook on the flesh-side for a few minutes to brown.
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8
Remove from the pan and leave to rest for 10 minutes.
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9
While resting the duck you can stir fry the bok choi 4-5 minutes in a hot wok with the sesame oil and soy sauce, you really don’t want to over cook them.
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10
Then take them out and place one bok choi on each plate, slice the duck breast and also add to the plate along with a spoonful of plums.
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11
Serve with fragrant boiled rice.
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This sounds like a very delicious meal. Although I have prepared duck with plum sauce before, I have never used star anise in the recipe. Definitely think this is something I will have to try. Thanks.