Quick and Easy

Red-braised fragrant duck with plum glaze

This recipe sees tender duck breast coated in a sticky plum glaze and served on a bed of fluffy rice. Serve for a easy yet sophisticated dish that can be on the table in just 35 minutes
Red-braised fragrant duck with plum glaze
4
15M
20M
35M

This recipe first appeared in Woman’s Day.

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Ingredients

Method

1.Score skin of each duck breast a few times. Season with salt.
2.In a wok or large frying pan, heat half the oil on high. Cook duck breasts, skin-side down, for 2-3 minutes until skin is golden and crisp. Turn over and cook for 4-5 minutes until cooked through. Remove from wok. Drain and discard cooking fat.
3.In the wok, heat remaining oil on high. Stir-fry onion and ginger for 1-2 minutes until tender. Whisk in combined orange juice, jam and soy sauce with cinnamon and star anise. Simmer gently for 4-5 minutes until reduced to a glaze.
4.Slice duck and return towok with plums. Cook for 1-2 minutes to warm through, stirring. Stir vinegar through.
5.Serve duck on a bed of rice with sauce, shredded spring onion and steamed gai lan.
  • Use chicken in this dish in place of duck, if preferred.
Note

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