Crispy Duck with Apricot and Plum Sauce

Crispy-skinned duck breast served with a homemade sticky apricot and plum reduction and fresh salad leaves.

Chinese Dinner Duck Poultry Plum Sauce Crispy

Estimated Nutrition

Calories

592.3

kcal / serving

1184.6 kcal total

Carbs

39.1g

per serving

78.2 g total

Fat

36.2g

per serving

72.4 g total

Protein

27.4g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

2.5

tsp

Caster Sugar

CondimentsSauces

tbsp

Dark Soy Sauce

tbsp

Light Soy Sauce

Fruits

piece

Plum

stones removed, quartered

Apricot

dried, chopped

piece

Lime

juice only

Liquids

tbsp

Shaoxing Rice Wine

or dry sherry

100

Water

Meat

piece

Duck Breast

skin scored in a criss-cross pattern

NutsSeeds

tbsp

Sichuan Peppercorns

ground

pinch

Salt

to taste

piece

Star Anise

whole

piece

Cinnamon Stick

piece

Star Anise

whole

OilsFats

tbsp

Groundnut Oil

Other

tbsp

Honey

Vegetables

tbsp

Ginger

fresh root, grated

bunch

Salad Leaves

to serve

Method

Marinate the duck in the fridge for 20 to 25 minutes.

Serve duck breasts drizzled with sauce alongside fresh salad.

Fry the duck skin-side down in a hot wok with oil for 5 minutes.

Bake the duck skin-side up on a tray for 4 minutes.

Boil water in a saucepan and add fruits, sugar, honey, and spices.

Cook the sauce over medium heat until thickened and sticky.

Strain the sauce through a sieve and stir in the lime juice.

Whisk all marinade ingredients together in a bowl.

Preheat the oven to 200°C.