Roast Duck Breast with Quince & Plums
Delicious duck with a sweet, fruity sauce.
2 tsps Sichuan peppercorns
1 tsp sea salt
1 tsp olive oil
4 ripe plums, quartered
2 tsps balsamic vinegar
1 star anise
2 tblsps orange juice
1/4 cup beef stock
Salt and pepper,
to taste
Ingredients
4 duck breasts (1kg), skin on2 tsps Sichuan peppercorns
1 tsp sea salt
1 tsp olive oil
4 ripe plums, quartered
Mashed pumpkin and steamed snow peas, to serve
Quince Sauce
100g tub quince paste2 tsps balsamic vinegar
1 star anise
2 tblsps orange juice
1/4 cup beef stock
Salt and pepper,
to taste
Method
1 Using a sharp knife, score the duck skin in a crisscross pattern. Crush peppercorns and salt in a mortar and pestle. Rub into both sides of duck.
2 Heat oil in a frying pan over a medium to low heat. Cook duck, skin-side down, for 5 minutes. Turn over and sear for 30 seconds. Transfer to a large roasting pan, skin-side up.
3 Return frying pan to a medium heat. Cook plums for 2 minutes on each side, or until golden. Add to roasting pan with duck.
4 Cook in a moderate oven (180C) for 15 minutes. Remove. Cover lightly with foil. Stand for 5 minutes before slicing duck.
5 Meanwhile, to make the quince sauce, place quince paste, balsamic, star anise, juice and stock in a small saucepan over a medium heat. Bring to boil. Simmer for 5 minutes, or until thickened. Season. Remove star anise.
6 Serve duck sliced with plums, mashed pumpkin and snow peas. Top with quince sauce.- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Feinberg
- Photographer:
- Benito Martin
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