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    Seared Duck

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    Seared Duck

    Serves: 6


    • 6 duck breasts
    • Chinese five-spice powder
    • Black pepper
    • 6 tablespoons spiced plum jelly


    1. Trim the duck breasts and neatly score their fat in diamonds. Mix together the Chinese five-spice powder with some sea salt and black pepper and rub into the meat.
    2. Place the duck breasts fat-side down in a frying pan and set over a low heat until the fat begins to melt, then increase the heat to medium-high. Once the duck skin begins to turn golden and crisp, flip over the breasts and continue to fry for a further 5 minutes. You may need to pour off some of the excess fat as they fry, but save it, as it makes delicious sautéed potatoes. Serve with the spiced plum jelly.

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