mix sugar and salt together and spread all over duck put in dish cover with cling filmand refrigerate for min 4 hrs max 24
in meantime put rest ingrediants in small pan bring to boil simmer for 15mins then add plums and carry on cooking till they are tender
thoughly wash duck breasts and dry with kitchen paper heat a heavy fryingpan till really hot, brown duck breasts on both sides then turn down heat turning now and again for about 15 mins should be pink inside put on a board to carve
heat sauce remove star anis pour off fat put residue in sauce
slice duck diagonaly arrang eon top of a pile of mashed potato mixed with sauteed leek surrounded by some of the plum sauce
any extra sauce keeps in the fridge for a couple of weeks or you can freeze it
you can use rhubarb in stead of plum equally delicious
Take one bite of this chocolatey, decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make a next-level dessert.
Half an hour and one pan get this satisfying chicken dinner on the table. Make meal time even easier by using pre-prepped ingredients in the Lemon Chicken Skillet Fresh Realm kit. Weeknight cooking just got a lot simpler.
It took me years and many trips overseas to figure out how to replicate the spiced orange duck that was so popular when I was a kid. This recipe is easier than it looks, and the results are stellar every time. -- Andrew Zimmern