Five-Spice Duck with Port Plums

Serves: 4

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Prep Time: 20

Cook Time: 40

• 4 large duck breasts, each about 225g (8oz)
• 1tbsp Chinese 5-spice powder
• 3 shallots, finely sliced
• 1 star anise, optional
• 4 large plums, halved and stoned
• 200ml (7fl oz) ruby port
• 150ml (5fl oz) beef stock

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Score the skin of each duck breast into a diamond pattern, taking care not to cut through into the meat. Rub ¼tbsp of the spice over the skin of each breast.
2. Gently heat a large frying pan over a low heat. Add the duck breasts, skin-side down, and leave to cook for 10-15min (without turning) until some of the fat has rendered out and the skin is crisp and golden (the actual meat should not have started cooking, just the skin and fat). Pour off the excess fat into a bowl (see Tip below). Arrange the breasts skin-side up on a baking tray in a single layer.
3. Roast duck breasts on the baking tray in the oven for 14-16min for pink meat (cook for shorter or longer as you prefer). Meanwhile, heat 1tbsp of the reserved duck fat in the empty frying pan and cook the shallots and star anise, if using, for 3-5min. Add the plum halves, cut-side down, and fry for a few minutes.
4. When the duck is cooked to your liking, transfer breasts to a board. Cover with foil and lay over a clean tea towel to keep in the heat. Leave to rest for 10min.
5. Add the port to the plum pan, turn up the heat and bubble until most of the liquid has evaporated. Add the stock and simmer for a few minutes until syrupy.
6. Thickly slice the breasts and serve with the plums and sauce.

Tips & techniques

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