Gourmet Guerillas · Asian-Fusion
Seared Duck Breast with Spiced Plum Reduction
Where the East meets the Wild
A rich and aromatic dance of tender duck breast paired with a bold plum reduction, kissed with spices that evoke memories of far-off lands. Revel in the symphony of flavours that intertwine on the plate, painting a delicious story of culinary exploration.
A recipe by Marco · Executive Chef · Cookbookverse Kitchen
Prep
20 min
Cook
25 min
Serves
2 to 4
Difficulty
Intermediate
Ingredients
Duck Breast
- 2 duck breasts, skin-on
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
Spiced Plum Reduction
- 2 cups fresh plums, pitted and quartered
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1/2 cup chicken stock
- 1 star anise
- 1 cinnamon stick
- 1-inch piece ginger, sliced
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 1/2 tsp chili flakes
Method
- 1
Prepare the Duck
Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Season with salt and pepper.
- 2
Cook the Duck
Heat vegetable oil in a skillet over medium heat. Place duck breasts skin-side down and cook for about 8-10 minutes until the skin is crispy and golden. Flip and cook for an additional 5 minutes for medium-rare. Remove and let rest for 5 minutes.
- 3
Make the Plum Reduction
In a saucepan, combine plums, brown sugar, rice vinegar, chicken stock, star anise, cinnamon stick, ginger, garlic, soy sauce, and chili flakes. Bring to a simmer over medium heat, stirring occasionally until the plums break down and the sauce thickens, about 15 minutes. Remove the spices before serving.
- 4
Plate and Serve
Slice the duck breast thinly across the grain. Serve topped with the warm spiced plum reduction, allowing the flavours to envelop the tender meat.
Origin story
This dish is inspired by the harmony of textures and tastes found in Asian cuisine, where sweet and savory often play together in culinary symphony. The plum reduction is reminiscent of the vibrant street markets of Southeast Asia, filled with the heady aroma of spices.
