Saturday, 28 September 2013

Crispy Duck with Apple and Plum Sauce - Herman's version!

Marinate the Duck breast overnight in:
  • 50g (2oz) brown sugar
  • 75ml (3fl oz) white wine vinegar
  • 2 tbs soy sauce
  • Star Anise 

Place the duck breasts skin side down in a saucepan and cook on a low heat for around 10 minutes until the skin begins to brown, lots of fat will be released during this process so drain if necessary. 


Turn the heat to high and cook the breasts on the underside for 1 minute. Transfer to a roasting dish.


Cook in the oven for 8 minutes on 180 C, remove and allow to rest for 5 minutes.

Apple and plum Sauce:


4 apples
6 plums
2 table spoons Honey
Finely chopped Garlic
1 table spoon white wine

Reduce till thick, 


on the side saute the pak choi with a dash of rock salt and chopped garlic


I spiced up some potatoes with Smoked Paprika, chilly powder, turmeric powder and seasoned with salt. 


And Ta Da!..... layer the crispy duck over the pak choi and plate up! 







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