Ingredients
2 duck breasts (skin scored in a criss-cross pattern )
2 tbsp groundnut oil
For the marinade:
1 tsp root ginger (crushed )
3 tbsp dry sherry
Ground pepper to taste
Salt to taste
2 tbsp soy sauce
3 star anise (whole )
1 tbsp sweet chilli
1 tsp ground coriander
For the apricot and plum sauce:
120ml water
3 plums (stones removed and diced )
40g dried apricots (roughly chopped )
4 tsp castor sugar
1 lime (juice only )
3 tbsp honey
1 tbsp balsamic vinegar
Method
Place all marinade ingredients and whisk to infuse flavour. Place the duck into the bowl with the marinade, cover with clingfilm and place in the fridge for up to four hours.
Pre-heat oven to 190C, pre-heat a wok until smoking, add groundnut oil, then add the duck, skin side down, and fry for 5-7 minutes until skin is brown and crisp. Transfer to a baking tray, skin side up, and cook in the oven for 4-5 minutes, or until cooked to your liking.
For the apricot and plum sauce, place the water into a saucepan and bring to the boil, reduce heat, add plums, apricots, sugar, honey, lime juice, and balsamic vinegar, cook over a medium heat until reduced to a sticky consistency. Take off the heat, strain through a sieve.
To serve, place duck breast on a serving plate, and pour over sauce. Best served with fresh seasonal vegetables and coriander noodles.
To download Michael’s delicious recipes please go to the Athlone Springs Facebook page.
