Plum Sauce Duck

🛒 Ingredients

• Duck Breast, skin on 150 g · 350 kcal
• Fresh Plums, pitted 60 g · 30 kcal
• Hoisin Sauce 15 g · 35 kcal
• Soy Sauce 10 g · 5 kcal
• Rice Vinegar 10 g · 2 kcal
• Fresh Ginger, grated 5 g · 4 kcal
• Garlic, minced 5 g · 7 kcal
• Star Anise 1 g · 0 kcal
• Cornstarch 5 g · 18 kcal
• Water 50 g · 0 kcal

👨‍🍳 Instructions

1. Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
2. In a saucepan, combine pitted plums, 15g sugar, soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, star anise, and 50g water.
3. Bring the sauce mixture to a simmer over medium heat, stirring occasionally, until the plums soften and flavors meld, about 10-15 minutes. Remove the star anise.
4. In a cold pan, place the duck breast skin-side down and render the fat over medium-low heat for 10-12 minutes until the skin is crispy and golden brown.
5. Flip the duck breast and sear on the flesh side for 3-5 minutes until cooked to medium-rare, then let it rest for 5 minutes before slicing.
6. Whisk cornstarch with a small amount of cold water to create a slurry, then gradually whisk into the simmering plum sauce until thickened to desired consistency.
7. Slice the rested duck breast against the grain and arrange on a plate, then generously spoon the warm plum sauce over the duck. Garnish with fresh cilantro if desired.