Duck Breast Topped with Plum 25.08.2015

duck with plum recipe

This is a tried and true favorite and it is easy to see why. This is a match made in heaven – tender duck and fruity plum. Add in some authentic Chinese flavor with a variety of savory spices and you have got a beautiful Asian main course.

Yields 4 servings

Duck Breast Topped with Plum @photo


  • duck breasts w/ skin, 4 (175g per breast)
  • salt, ½ t
black pepper, ½ t
  • Chinese five-spice powder, ½ t
  • sliced ginger, 1 t
  • halved & pitted plums, 8
  • honey, 2 T
  • soy sauce, 2 T
  • cinnamon stick, 1
  • star anise, 2
lime juice, 1 T


  1. Score and season the duck skin with salt, pepper, and five-spice powder. In a large skillet, fry the breasts, skin-side down, for about a minute. Render the fat by cooking 8 minutes on the lowest setting. Turn over, cook 6 minutes.
  2. Remove the breasts and plate. Cover with aluminum foil and set aside.
  3. Drain excess fat from the skillet and add the ginger, sauté 2 minutes. Add the plums, honey, soy sauce, cinnamon stick, star anise, and lime juice, cook 5 minutes. Stir regularly until the mixture is juicy and soft.
  4. Cut the breasts and serve alongside plum sauce. Pair the breasts with rice and greens or a refreshing salad of cucumbers.

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