Last updated on 6 November 2018
For the duck breasts
- 4–6 duck breasts
- 3ml Chinese five spice powder
- salt and milled black pepper, to taste
For the cherry and plum salsa
- 125ml redcurrant jelly
- 8 small plums or nectarines, stoned, quartered and sliced
- 1 cinnamon stick
- 1 star anise
- juice of 1 orange
- 30ml red wine vinegar
- 5ml fresh ginger, finely grated
- 1 red onion, finely chopped
- 150g cherries, stoned
- 60ml fresh mint, torn
- seasonal green vegetables such as baby marrow spaghetti, peas, sugar snap peas, spring onions and fresh mint
- Preheat the oven to 150°C.
- Use a small, sharp knife to lightly score the skin of the duck breasts to allow the fat to tenderise the meat. Sprinkle Chinese five spice powder over the breasts and season with salt and pepper.
- Heat a non-stick frying pan over a medium heat and sear each duck breast, skin side down, for 6–8 minutes. Turn the breasts over and cook for another 2 minutes.
- Transfer the breasts to an ovenproof baking tray and bake for a 5–8 minutes, or until done according to your liking.
- Remove the duck from the oven and allow it to rest for about 5 minutes before slicing.
- To make the cherry and plum salsa, heat the redcurrant jelly in a small pan and add the plums or nectarines, cinnamon stick and star anise. Add a little water, if necessary. Cook over a low heat until the plums are just tender. Set aside to cool.
- In a non-metallic bowl, whisk the orange juice, vinegar and ginger together and stir in the onion. Allow to stand for 15 minutes.
- Add the reserved plum mixture, the cherries and fresh mint and stir. Season to taste, if desired.
- Place a bed of seasonal green vegetables on serving plates and top with the sliced duck and some of the plum and cherry salsa. Garnish with fresh mint.