in China

Duck breast in spicy plum sauce

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Ingredients for 8 servings:

  • 8 duck breast, without skin
  • 3 tbsp brown sugar
  • 50 g prunes
  • 2 tbsp ginger, chopped
  • 2 tbsp garlic, chopped
  • 1 tsp sambal oelek
  • 6 tbsp oil
  • 400 ml wine, white, dry
  • 1 pinch(s) of pepper
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the garlic and ginger in oil and add the skinned and flattened duck breast fillets, then simmer gently over low heat. Meanwhile, finely chop the plums and stir them into a paste with the sugar and sambal oelek. Pour over the duck breasts. Deglaze with the white wine and simmer for 1 hour over medium heat. Finally, season with salt and pepper. Arrange the duck breasts on a platter and pour over the well-stirred sauce. This dish tastes best with rice and Chinese vegetables from the wok. Tip: The duck flavor harmonizes best with the sauce when the meat is eaten warm, not quite piping hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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