Crispy duck breasts with plum sauce

HAVE A GO AT MAKING YOUR OWN PLUM SAUCE. IT WILL KEEP FOR TWO WEEKS IN THE FRIDGE AS LONG AS YOU STERILISE THE JAR AND IT’S WAY SUPERIOR TO ANYTHING YOU CAN BUY. ALSO GREAT WITH ROAST PORK.

EASY/PREPARE AHEAD • READY IN 1 HOUR 15 MINS • SERVES 4 WITH EXTRA SAUCE

4 FREE-RANGE DUCK BREASTS FOR THE PLUM SAUCE

1KG PLUMS, HALVED

250ML RED WINE VINEGAR 1TSP DRIED CHILLI FLAKES 5 STAR ANISE 1TSP SICHUAN PEPPERCORNS, CRUSHED 5CM PIECE GINGER, PEELED AND CHOPPED 2 GARLIC CLOVES

75ML JAPANESE SOY SAUCE

200G LIGHT MUSCOVADO SUGAR

1 FOR THE SAUCE, PUT THE PLUMS, VINEGAR, SPICES, GINGER AND GARLIC INTO A SAUTÉ PAN AND ADD 250ML WATER. BRING TO THE BOIL THEN SIMMER UNTIL THE PLUMS ARE REALLY SOFT AND SQUIDGY. PUSH THIS THROUGH A SIEVE INTO A BOWL. RETURN TO THE PAN AND ADD THE SOY SAUCE

AND SUGAR. SIMMER GENTLY FOR 10 MINS. STERILISE A LARGE JAR OR BOTTLE WITH BOILING WATER THEN POUR IN THE HOT SAUCE. COVER ONCE COOLED. YOU CAN SERVE IT HOT OR COLD WITH A VARIETY OF MEATS AND POULTRY AND IT’S DELICIOUS SERVED WITH A MELTED CAMEMBERT.

2 TO PREPARE THE DUCK, SEASON THE SKIN AND COOK FAT SIDE DOWN IN A FRYING PAN ON A LOW HEAT UNTIL THE FAT HAS BEEN RENDERED. HEAT THE OVEN TO 200C, GAS 6. PUT THE DUCK INTO A SMALL ROASTING

TIN AND ROAST SKIN SIDE UP UNTIL JUST PINK, ABOUT 10 MINS DEPENDING ON THICKNESS. HEAT THE SAUCE THROUGH

AND SERVE WITH RICE AND STEAMED PAK CHOI, WITH THE SAUCE POURED OVER.

Per serving: 947 calories, 57g fat

(17g saturated), 73g carbohydrate