Chinese Duck with Plum Sauce

Mike Reid & Jacob Leung

Serves: 8


Time: 30 minutes + 2 hours marinating


  • 4 x 200g duck breast fillets, skin scored 
  • 1 teaspoons Chinese five spice
  • 8 fresh plums, quartered and pitted
  • 2 star anise, whole
  • 1 cinnamon quill
  • 3cm knob ginger, julienned (matchsticks)
  • Pinch of dried chilli flakes
  • ½ orange peel
  • 30ml Cointreau 
  • Micro sorrel, optional


  1. Preheat the oven to 180°C fan-forced.
  2. Use a small sharp knife to score the skin of the duck a few times. 
  3. Place skin side down in a cold pan and then turn medium high until skin is crispy and brown. Turn duck breast meat side down and then add 5 spice, chilli, ginger, star anise, Cointreau, orange zest, and cinnamon stick. Add the plums and toss. Add salt and pepper for taste.
  4. Place in oven for 8 mins and then rest for 5 minutes.
  5. Serve immediately and garnish with micro sorrel (optional).
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