Roast Duck with Pickled Plums
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 small duck breasts, fillets with skin, approx. 400 g
- 2 cloves garlic, finely chopped
- 3 spring onions, the lower white, finely chopped
- 4 tablespoon oyster sauce
- 1 tablespoon oil (peanut oil)
- 4 plum (s), pitted and quartered
- 4 tablespoon rice vinegar, light
- 75 g suar, finer, white
- 1 large chilli pepper (Thai), red, pitted and finely chopped
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Cut the skin of the duck breast several times diagonally with a knife. Mix the spring onions, garlic and oyster sauce and spread on the duck skin. Cover and marinate for 1 hour.
- For the pickled plums, put rice vinegar, sugar, chilli pepper and salt in a small saucepan and simmer for about 15 minutes until the sugar is dissolved and syrupy. Add the plums and simmer for another 5 minutes until the plums are soft. Take the pot off the stove and let it cool down.
- Preheat the oven to 200 degrees.
- Heat the oil in a large pan or in a wok. Sear the duck breast skin side down for 2-3 minutes. Turn and fry the other side for 1 - 2 minutes. Take out, lightly salt the underside and place in an ovenproof dish.
- Finish cooking in the oven for approx. 10-15 minutes. Take out of the oven and let rest for 10 minutes.
- Serve the duck breast with the pickled plums and fragrant rice.
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