For the duck:
1 tablespoon of groundnut oil, 2 duck breasts, skin scored in a criss-cross pattern and salad leaves to serve.
For the marinade:
1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 4 tablespoons of grated fresh root ginger, 2 tablespoons of dry sherry or Shaoxing rice wine, 6 whole star anise, 2 tablespoons of ground Sichuan peppercorns and an optional pinch of salt to taste.
For the plum and apricot sauce: juice from 1 lime, 1 whole star anise, 1 cinnamon stick, 1 tablespoon of honey, 100ml or 3½fl oz water, 2oz or 50g of chopped dried apricots, 2 plums with their stones removed and quartered and 2½ tablespoons of caster sugar.
- Start with the marinade by placing all the ingredients for the marinade into a bowl and whisk well to mix.
- Next, for the duck, place the marinade into a bowl with the duck and cover with cling film. Leave to marinate in the fridge for around 25 minutes and preheat the oven to Gas 6/400F/200C.
- Heat your wok until it’s smoking and add the groundnut oil. Add the duck skin side down and fry between 4-5 minutes until the skin is brown and crisp. Skin side up, transfer the duck onto a baking tray and cook in the oven for 3-4 minutes, or until cooked to your taste.
- To make the plum and apricot sauce, put the water into a small saucepan and boil. Then add the cinnamon stick, honey, sugar, plums, apricots and star anise and cook on a medium heat until reduce to a sticky sauce.
- Take the pan off the heat and strain through a sieve to discard the spices and mix in the lime juice.
- Now the duck is ready to serve with the sauce poured over it, alongside the salad.