RED BRAISED FRAGRANT DUCK WITH PLUM GLAZE

SERVES 4 PREP 15 MINS COOK 15 MINS

◆ 750g duck breasts (4 whole)

◆ 2 tbsp vegetable oil

◆ 4 green onions, 4cm lengths, plus extra sliced to serve

◆ 2cm piece ginger, finely chopped

◆ ¼ cup orange juice

◆ 2 tbsp plum jam

◆ 1 tbsp soy sauce

◆ 1 cinnamon stick

◆ 1 star anise

◆ 4 small plums, halved, seeded

◆ 1 tbsp red wine vinegar

◆ 1 bunch gai lan, cut into 5cm lengths, steamed, to serve

◆ steamed rice, to serve

1 Score skin of each duck breast a few times. Season with salt.

2 In a wok or large frying pan, heat oil on high. Cook duck breasts, skinside down, 3 mins until skin is golden and crisp. Turn over and cook 4-5 mins until cooked through. Remove from wok. Discard cooking fat.

3 In same wok, heat vegetable oil on high. Stir-fry onion and ginger 1-2 mins until tender. Whisk in combined juice, jam and soy with cinnamon stick and star anise. Simmer 4-5 mins until reduced to a glaze.

4 Slice duck and return to the wok with plums. Cook for 1-2 mins to warm through, stirring. Stir vinegar through.

5 Serve duck with sauce on a bed of rice. Scatter with shredded green onion and accompany with steamed gai lan.