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Ching-He Huang's Crispy duck with plum sauce
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For the marinade:
4 tbsp grated fresh root ginger
2 tbsp Cooks' Ingredients shaoxing rice wine or dry sherry
2 tbsp Sichuan peppercorns, ground in a pestle and mortar
6 whole star anise
1 tbsp dark soy sauce
1 tbsp light soy sauce
For the duck:
2 duck breasts, skin scored in a criss-cross pattern
1 tbsp groundnut oil
Salad leaves, to serve
For the apricot and plum sauce:
2 plums, stones removed, quartered
50g dried apricots, chopped
2½ tsp caster sugar
1 tbsp clear honey
1 cinnamon stick
1 whole star anise
1 lime, juice only
1. For the marinade, place all of the marinade ingredients into a bowl and stir well to combine.
2. For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes.
3. Preheat the oven to 200°C, gas mark 6. Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 5-8 minutes for rare, or until cooked to your liking.
4. For the apricot and plum sauce, place the 100ml water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices and pulp left behind in the sieve.
5. To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad.
This recipe was first published in April 2014.