Duck Breast with Five Spice and Plum Glaze

Ingredients

• 4 duck breasts
• 1 tsp five spice powder
• Flaky salt and black pepper
• Plum glaze:
• 200 g ripe plums, stoned and chopped
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 cm fresh ginger, finely grated
• 1 star anise
• 100 ml red wine
• Serving:
• Bok choy, halved and flash-fried
• Jasmine rice

Method

1. 1Score the duck skin in a crosshatch pattern without cutting into the flesh. Rub with five spice, salt and pepper. Rest at room temperature for 20 minutes.
2. 2Plum glaze: Simmer all ingredients in a saucepan until the plums break down, about 10 minutes. Remove the star anise. Blend until semi-smooth.
3. 3Place the duck breasts skin-side down in a cold frying pan. Turn to medium heat and cook for 8–10 minutes until the skin is crisp and most of the fat has rendered. Flip and cook 3–4 minutes for medium rare (57 °C).
4. 4Rest for 5 minutes. Slice on the bias.
5. 5Serve on bok choy with the plum glaze and jasmine rice.