Try our take on a beloved Chinese takeaway dish – it’s easier to recreate at home than you might think. Enjoy with steamed rice or on its own with stir-fried greens
Prep:25 mins
Serves 2
Cooked rice and stir-fried greens, to serve (optional)2 skin-on, boneless duck breasts (about 340g)1 tbsp dark soy sauce½ tbsp vegetable or sunflower oil
STEP 1Gently score the skin of both duck breasts using a sharp knife, then rub the dark soy sauce all over the breasts and into the cuts.STEP 2Heat the oil into a large frying pan over a medium-high heat and sear the duck breasts, skin-side down, until starting to turn crispy, about 5 mins. Flip over and cook for 5 mins more, then remove to a plate, leaving any fat behind, and set aside to rest.STEP 3Add the plum slices, star anise, cinnamon stick, ginger, garlic, rock sugar and lemon zest to the pan. Pour in the Shaohsing wine and light soy sauce, mix well, then add 200ml water and simmer gently for 15 mins over a medium heat. Nestle the duck breasts in, skin-side up, cover with a lid and cook for a further 15 mins.STEP 4Season with ¼ tsp salt, then remove the duck from the pan and slice into even pieces. Pass the sauce through a sieve into a bowl, then pour the plum sauce over the duck breasts. Serve with cooked rice and stir-fried greens, if you like.
