Delicious Chinese-style duck with a sweet and tart plum sauce, noodles and classic Asian flavours.
Preparation time: 15 minutes
Cooking time: 25 minutes
- 4 tablespoons redcurrant jelly
- 375ml red wine
- 2 star anise
- 6 ripe plums, destoned and sliced
- 1 tablespoon Chinese five-spice
- 4 duck breasts, skin scored
- 4 nests medium egg noodles
- 200g pak choi, washed and leaves separated
- 1 teaspoon toasted sesame oil
- 2 teaspoons light soy sauce
- Put a medium baking tray in the oven while preheating it to 200°C, fan 180°C, gas mark 6.
- Heat the redcurrant jelly, red wine and star anise in a shallow-sided pan over a low heat.
- Add the plums and simmer rapidly for 5 minutes, then reduce the heat and simmer for a further 10 minutes, until the sauce is syrupy.
- Meanwhile, rub the five-spice into the scored skin of the duck breasts.
- Place the duck breasts, skin-side down, in a frying pan over a medium heat and allow the skin to slowly crisp for 6-7 minutes.
- Transfer the duck breasts to the preheated baking tray, placing them skin-side up, and cook in the oven for 5-6 minutes. Remove and let rest for 5 minutes.
- Meanwhile, cook the noodles in boiling water for 4-5 minutes until tender, adding the pak choi for the final 1 minute.
- Drain, then toss through the sesame oil and soy sauce. Slice the duck and serve with the plums, sauce (discard the star anise), noodles and pak choi.
Recipe courtesy of Sainsbury's.
tagged in Recipe