Roast duck with pickled plums

Ingredients for 2 servings:

• 2 small duck breasts, fillets with skin, approx. 400 g
• 2 cloves garlic, finely chopped
• 3 spring onions, the lower white part, finely chopped
• 4 tbsp oyster sauce
• 1 tbsp oil (peanut oil)
• 4 plums, pitted and quartered
• 4 tbsp rice vinegar, light
• 75 g sugar, fine, white
• 1 large chili pepper(s) (Thai), red, pitted and finely chopped
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Ped Group Gap

Make several diagonal cuts in the skin of the duck breast with a knife. Mix the spring onions, garlic, and oyster sauce and spread it on the duck skin. Cover and marinate for 1 hour. For the pickled plums, put the rice vinegar, sugar, chili pepper, and salt in a small saucepan and simmer for about 15 minutes, until the sugar has dissolved and becomes syrupy. Add the plums and simmer for another 5 minutes, until the plums have softened. Remove the pan from the heat and let it cool. Preheat the oven to 200 degrees Celsius. Heat the oil in a large frying pan or wok. Sear the duck breast, skin-side down, for 2-3 minutes. Turn over and sear the other side for 1-2 minutes. Remove from the pan, lightly salt the underside, and place in an ovenproof dish. Cook in the oven for about 10-15 minutes until done. Remove from the oven and let rest for 10 minutes. Serve the duck breast with the pickled plums and fragrant rice.