I made this for myself last Wednesday after my late night. The recipe was perfect as it required marinating for at least three hours so I was able to prepare the duck and pop it in the marinade in the fridge in the morning, ready for me to cook in the evening. The combination of ingredients was also intriguing – chillies, lime juice and plum jam!
It’s a tasty recipe and easy to do – as long as you decide that you want to make it far enough in advance. You can’t do it on the spur of the moment!
1 duck breast per person
1 teaspoon of vegetable oil
125ml of chicken stock
2 tablespoons of plum jam
salt and pepper
For the marinade
2 garlic cloves, crushed
4 teaspoons of soft light brown sugar
3 tablespoons of lime juice
1 tablespoon of soy sauce
1 teaspoon of chilli sauce
Mix together the marinade ingredients in a wide, shallow non-metalic bowl.
Using a sharp knife score deep slashed in the skin of the duck to form a diamond pattern.
Place the duck in the marinade and spoon the marinade over the duck breast. Cover with clingfilm and marinate for as long as possible – at least three hours.
Drain the duck, reserving the marinade.
Heat a large frying pan until hot and brush with the olive oil. Add the duck breast, skin side down and cook for 4-5 minutes, until the skin is browned and crisp.
Pour of the excess fat.
Turn the duck breasts and cook on the other side for 2-3 minutes, until browned. Add the reserved marinade, the stock and the jam, stir and simmer for 3-5 minutes, until the sauce has thickened and the jam has ‘dissolved’.
Season to taste and serve.
I served this with wasabi mash and roasted asparagus. (My standby ‘tasty accompaniments’. I really must get some new ideas!)
This was very tasty but the duck breast was a little to rare in the middle for my liking so I think that next time I’ll cook it for a little longer. The duck skin is lovely and crisp though and the rich meat goes nicely with the plum sauce and the sharp lime juice.