Slow-Cooked Duck Breast with Plum Sauce
Experience the ultimate culinary indulgence with succulent duck breast, slow-cooked at a low temperature to ensure a buttery texture and vibrant flavor. Paired with a zesty, aromatic plum sauce infused with star anise and ginger, this dish is the perfect balance of savory and sweet.
Prep
20m
Cook
45m
Serves
2
1 Ingredients
| Qty | Ingredient |
|---|---|
| 2 pieces 400 g | Duck Breasts (skin-on) |
| 4 large 300 g | Fresh Red Plums |
| 2 tbsp 30 ml | Honey |
| 1 tbsp 15 ml | Soy Sauce |
| 1 tbsp 15 ml | Red Wine Vinegar |
| 1 tsp 5 g | Fresh Ginger |
| 1 whole 1 piece | Star Anise |
| 0.5 tsp 2 g | Chinese Five Spice Powder |
| 1 tsp 5 g | Kosher Salt |
| 0.5 tsp 2 g | Black Pepper |
2 Method
Step 1. Using a sharp knife, score the fat of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides generously with salt, pepper, and five-spice powder.
Step 2. Place the duck breasts skin-side down in a cold, heavy-based ovenproof skillet. Turn the heat to medium-low. This allows the fat to render slowly, resulting in a crispier skin.
Step 3. Cook for about 8-10 minutes on the skin side until a significant amount of fat has rendered and the skin is golden brown. Flip the breasts and sear for 1 minute.
Step 4. Transfer the skillet to a preheated oven at 135°C (275°F). Slow-roast for 15-20 minutes, or until the internal temperature reaches 54°C (130°F) for medium-rare.
Step 5. While the duck is roasting, prepare the sauce. Pit and chop the plums. In a small saucepan, combine plums, honey, soy sauce, vinegar, ginger, and star anise. Simmer over medium heat for 15 minutes until the plums have broken down and the sauce has thickened. Remove the star anise.
Step 6. Once the duck is cooked, remove it from the oven and let it rest on a cutting board for at least 8 minutes to retain juices.
Step 7. Slice the duck breast at an angle and serve drizzled with the warm plum sauce.
💡 Chef's Tips
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Always start duck skin-side down in a cold pan to render maximum fat without burning the skin.
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Do not discard the rendered duck fat; save it in a jar for roasting the best potatoes you've ever had.
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Ensure the duck rests properly; slicing too soon will cause the juices to run out, leaving the meat dry.
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If the plum sauce is too chunky, you can pass it through a fine-mesh sieve for a silky, restaurant-style finish.
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