Double-fried karaage chicken
Enjoy this popular Japanese dish of crunchy, fried pieces of marinated chicken. Deliciously moreish, they're ideal for parties or as part of a spread
Duck in plum sauce (Chinese-style)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- Cooked rice and stir-fried greensto serve (optional)
- 2 skin-on, boneless duck breasts(about 340g)
- 1 tbsp dark soy sauce
- ½ tbsp vegetable or sunflower oil
For the plum sauce
- 2 plums(about 160g), stoned and sliced
- 1 star anise
- 1 cinnamon stick
- 15g gingerpeeled and sliced
- 4 garlic clovespeeled but left whole
- 30g rock sugar(find online or in specialist supermarkets)
- ½ lemonzest pared
- 2 tbsp Shaohsing wine
- 2 tbsp light soy sauce
Nutrition: Per serving
- kcal517
- fat32g
- saturates9g
- carbs27g
- sugars24g
- fibre3g
- protein29g
- salt4.02g
Method
step 1
Gently 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 2
Heat 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 3
Add 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 4
Season 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.
