Roast duck breast with figs, rosemary and garlic fried potatoes
Try this sumptuous duck recipe from littlefrench, an intimate neighbourhood restaurant in Bristol serving regional French recipes
Roast duck with plum sauce
plus resting
Easy
Prep:
Cook:
You can make this recipe in an air fryer or regular oven. In either case, it’s best to start the duck off in a pan to render down the fat properly
Skip to ingredients
- 2 duck breastsfat scored diagonally
- Chinese five-spice powderfor sprinkling
- jasmine ricecooked, to serve
- baby leaf greenscooked, to serve
PLUM SAUCE
- 2 large purple plumsstoned and diced
- 1 tbsp grated ginger
- 1 tbsp soft dark brown sugar
- ½ tsp Chinese five-spice powder
- 1 tbsp soy sauce
Nutrition: per serving
- kcal506
- fat36g
- saturates12g
- carbs19g
- sugars18g
- fibre2g
- protein25g
- salt1.2g
Method
step 1
To make the sauce put all the ingredients in a pan with 4 tbsp of water. Bring to a simmer, then cover and cook gently for 15-20 mins until the plums have broken down. You can strain the sauce for a smoother result, if you like.
step 2
Score the duck skins, pat dry and season with salt and a little five-spice.
step 3
To cook the duck, put the breasts, skin-side down, in a cold non-stick pan, then set over a medium heat. Cook for 10 mins until golden and some of the fat has rendered down, then flip and cook for 1 min. Transfer to a rack over a roasting tray. Put in a 200C/180C fan/gas 6 oven for 10 mins (for medium) or transfer to an air fryer heated to 180C for 8 mins – medium will be 60C on a thermometer. Rest for 10 mins, then slice and serve with the sauce, rice and greens.
