Ingredients:

1 tspn sea salt
2 tspns Sichuan peppercorns
4 duck breasts
1 tspn olive oil
PLUM SAUCE
150ml red wine
2 tblspns brandy
1 cinnamon stick
3 cloves
1 star anise
1 orange, juiced
1 tspn Dijon mustard
3 tblspns redcurrent jelly
825g can plums, drained, pureed

Serves: 4

Method:

Preheat oven to 150°C.

Crush the salt and peppercorns together in a mortar and pestle. Use a small, sharp knife to score the skin of the duck breasts (this allows the fat to soak into the breasts and tenderise the meat). Spread the salt and pepper over each duck breast.

Heat the oil in a non-stick oven-proof frying pan over medium heat. Add the duck, skin-side down, and cook for 6-8 minutes (don't let it colour too quickly). Turn the breasts over and place the pan in the oven for a further 5 minutes. Carefully remove from the oven and baste with the fat in the pan. Set aside for 5 minutes to rest.

To make the sauce, place the wine, brandy and spices in a medium saucepan. Bring to boil, then reduce heat to low and simmer for 10 minutes. Add orange juice, then return to boil. Reduce heat to low and simmer for 2-3 minutes. Stir in the mustard, redcurrant jelly and plum puree. Remove the cinnamon stick and star anise and pour over the duck.

Contributor: Cam