Crispy duck with apricot and plum sauce

1. 1

   For the marinade, place all of the marinade ingredients into a bowl and whisk well to combine.

2. 2

   For the duck, place the duck into the bowl with the marinade, cover with cling film and leave to marinate in the fridge for 20-25 minutes.

3. 3

   Preheat the oven to 200C/400F/Gas 6.

4. 4

   Heat a wok until smoking and add the groundnut oil, then add the duck skin-side down and fry for 4-5 minutes, or until the skin is browned and crisp. Transfer the duck onto a baking tray, skin side up, and cook in the oven for 3-4 minutes, or until cooked to your liking.

5. 5

   For the apricot and plum sauce, place the water into a small saucepan and bring to the boil. Add the plums, apricots, sugar, honey, cinnamon stick and star anise and cook over a medium heat until reduced to a sticky sauce. Take off the heat, strain through a sieve and stir in the lime juice. Discard the spices left behind in the sieve.

6. 6

   To serve, place a duck breast onto each serving plate, pour the sauce over the duck and serve with the salad.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.