Duck breast with ginger and plums

Preparation info
  • Serves


    • Difficulty


Appears in
A Simple Table

By Michele Cranston

Published 2016

  • About

There are a few foods in this world that I think are best left to the professionals, and roast duck is one of them. I know I shouldn’t say things like that, but a roast duck is all about that amazing burnished and crisp skin, which I think can be hard to achieve in a home kitchen. This recipe is a quick-fix, kitchen-friendly option that uses only the breast fillet, which is, after all, the most succulent part of the duck. Its flavourings of white pepper, five spice, ginger and plums take th