Classic Oriental spices including Star Anise, Chillies and Szechuan Pepper give this dish a wonderful flavour.

Ingredients

• 400g (14oz) plums, stoned and quartered
• 50g (2oz) brown sugar
• 75ml (3fl oz) white wine vinegar
• 2 tbs soy sauce
• pinch Schwartz Chillies Crushed
• 2 Schwartz Star Anise Whole
• 1 tsp Schwartz Szechuan Pepper
• 4 medium duck breasts, skin on
• 200g (7oz) pak choi
• 4 spring onions, finely sliced
• Schwartz Sea Salt Mill to season

Method

STEP 1Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

STEP 2Place the plums, brown sugar, white wine vinegar, soy sauce, Chillies and 1 of the Star Anise in a pan and heat through for 20 – 25 minutes until the plums are softened. Pass through a sieve and reserve.

STEP 3Meanwhile, grind the remaining Star Anise and Szechuan Pepper in a pestle and mortar. Score the skin across the duck breast and rub the spice into each one, then season with Salt.

STEP 4Place the duck breasts skin side down in a saucepan and cook on a low heat for around 10 minutes until the skin begins to brown, lots of fat will be released during this process so drain if necessary. Turn the heat to high and cook the breasts on the underside for 1 minute. Transfer to a roasting dish.

STEP 5Cook in the oven for 8 minutes, remove and allow to rest for 5 minutes.

STEP 6When ready to serve, briefly fry the pak choi and spring onions, and heat the plum sauce through. Serve the duck on top of the vegetables and drizzle with the plum sauce.

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This recipe uses

Chillies Crushed

Star Anise Whole

Szechuan Pepper

Sea Salt Mill